Growing up my family loved to have breakfast for dinner. That usually consisted of Dad making us apple pancakes with and Mom making bacon. Pancakes are a staple weekend breakfast food and instead of resorting to a pre-made mix take an extra few minutes to whip up this batter; the ingredients are probably already in your pantry.
1 cup all purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
2 tablespoons vegetable oil
1 large egg
1 large granny smith apple, diced
Vegetable oil cooking spray
Maple syrup, for serving
Heat a large sauté pan or griddle over medium heat.
In a small bowl whisk together flour, sugar, baking powder and salt and set aside. In a medium mixing bowl, whisk together milk, oil and egg. Add the dry ingredients to the milk mixture and whisk until ingredients are just combined. Gently stir in the apple.
Spray sauté pan or griddle with cooking spray. For each pancake spoon 2 to 3 tablespoons of batter onto the pan. Cook until the surface of the pancakes have a few bubbles, 1 to 2 minutes. Flip the pancakes carefully with a spatula and cook until the underside is golden brown, an additional 1 to 2 minutes. Remove and transfer to a serving platter.
Serve warm with maple syrup.
Note: If making many pancakes, preheat the oven to 200° and arrange pancakes on a baking sheet covered loosely with aluminum foil to keep warm while the rest of the pancakes are cooked.
Makes 10 to 12 medium-size pancakes.
Original recipe modified from Martha Stewart.