Don’t over complicate life or food. Just enjoy it! Make it vegetarian, vegan or gluten-free too.
Pro Tip: Make this batter before the rest of your morning prep for the best flavor development and texture. Essential for GF flours.
use an ice cream scoop for nice round pancakes.
Wash and shred on cheese grater 1 good-sized apple or 2 smaller ones. Whatever you have or prefer. About a cup or so.
Melt 1/2 cup butter and set these aside. (Country Crock Plant-Based Vegan )
Whisk Together
2c Flour (Gluten-free Bisquick is great)
1Tbl Baking Powder (add only 1/2tsp to GF BQ)
1/4c Dark Brown Sugar (Add 1 Tbl molasses for extra rich flavor)
1 tsp Salt
1-2tsp Cinnamon
1/2 tsp ginger
1/4 tsp Nutmeg
Add a little dash of cayenne or pinch of clove if you really want to go nuts!
Make a well in the middle of the flour mixture.
Pour in wet ingredients. (not butter)
1 cup milk (Any non-dairy is great too)
1/2c buttermilk
If you don’t have it. No biggie, just use any milk, add 1 tsp vinegar and let sit for 20 min. Vegan? No Problemo. Even almond milk will curdle and that’s what you want.
2 tsp real vanilla
Crack in a large egg in there. Mix the wet stuff in the middle a bit first to break up the egg. (omit for Vegan add 2Tbl-1/4c more liquid)
Mix until it is still slightly lumpy. Add more milk if it seems too thick. Throw in a little more flour if it’s runny.
Now fold in your melted butter. Don’t over mix and let it sit minutes 30 min for the best consistency. It will rise in your bowl a bit.
I use a griddle on 320* Spray or butter and drop on the batter. Flip when the top forms little bubbles and starts to pop and sides aren’t shiny.
So good you will eat them plain or cold!