After we plucked our apple tree we had an abundance of apples all lined up in bags in the garage. Although it's not near as bad as when we had two apple trees I figured I needed to do something with them, we couldn't just freeze them all, our freezers would be overflowing with fruit and they're already full of boxes of blackberries.
I'll be honest Apple butter is kind of just fancy apple sauce although it is definitely worth the few extra hours you have to leave the hob on. This recipe is just perfect autumn breakfast....or lunch, maybe dinner? or a snack. Maybe just eat it for all meals, there's carbohydrates, protein and fruit you're all set.
I got a little carried away with this recipe, the pancakes were actually sort of an afterthought, in the days leading up to making this they were always a shall I shan't I, and I'm glad I shalled! These pancakes are the perfect mixture between crepe and pancake, although I didn't purposefully make them this way is was a pleasant and welcome oops, maybe I'll make them like this more often they just seem lighter this way.
For the apple butter
1 dozen apples
125ml/ 1/2 cup water
50g/ 1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp all spice
Peel, core, chop the apples up, place them in a saucepan then toss them in the sugar and spices. Add the water and simmer for 2-3 hours.
Once cooked you can either leave as is or put in a food processor and blend until smooth. Sever warm or cold. Suitable for freezing.
For the pancakes
250ml/1 cup milk
125g/1 cup plain flour
1 medium egg
3 tablespoons granulated sugar
small pinch of salt
2 tablespoons butter or margarine, melted
2 teaspoons baking powder
Drop of vanilla
Combine all ingredients in a large bowl. Mix until well blended. Pre-heat a frying pan on a medium heat. Spoon out a portion of the batter into the pan the surface will begin to bubble, when most of the bubbles have popped flip the pancake and cook until firm on the other side. Repeat until all the batter is cooked.
Serve the pancakes with Apple butter, chopped nuts and cinnamon sugar/honey.
These delicious vanilla pancakes are thick and make great belly-warmers for the colder days of the year. Kids and adults will enjoy these pancakes before school or work or as part of a weekend brunch. Homemade fluffy vanilla pancakes made with fresh eggs are an easy breakfast option. Fresh eggs make everything better, including pancakes. This recipe uses vanilla to give the pancakes a yummy, comforting flavor. These pancakes are rather quick to make, which means in only 30 minutes. Martabak Singapore also comes with best flavours.
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