Happy Monday! Or not. Either way, the weekend is gone and all that’s left to remind me are these pancakes. I’m okay with that.
With fall now here, all I can think of is APPLES. We go every weekend to buy fresh, local apples. I eat them until my stomach hurts. I’ve made apple cider, apple muffins, and now apple pancakes. These may be my favorite of all! The pancakes technically don’t have any apples in them, but they do have cinnamon. The apples are added post-cooking in the form of a sweet, warm, syrup-y mixture that has been cooked on the stove for just a few minutes to soften the apples. There is more cinnamon added to the syrup just to make it all that much more amazing.
With every single bite of these, all I can think is FALL. Which I’m pretty sure is my favorite season. Isn’t it everyone’s?
Unfortunately, the weather here hasn’t gotten the message that it’s fall. It has been HOT recently, with temperatures into the triple digits. There is still no rain in the forecast, which is a huge bummer. I’m still doing my rain dances hoping to get some moisture out of the sky. AJ and I have decided that if the drought continues for another couple years (which isn’t all that unlikely), we’re outta here and moving to Washington. I’ll get my fill of rain there, I hear. I know, I know, I sound like a spoiled California brat to those of you who have to deal with real weather all year around, but let’s be real. How would you feel if it didn’t snow one winter? Not one snow at all? You’d probably be worried/hot/thirsty for the snow, just because it lends a bit of normal to your life. That’s how I feel. Can one of you send me some snow??
So until the weather decides to act like it’s fall, I’m going to keep on pretending with these pancakes. SO MUCH YUM. We ate the whole stack between the two of us. It’s was a stretch, but we are kind of definitely piggies. You might feed 3 or even 4 with these if you eat a normal amount, but come on.. what fun is that?
If you make these and LOVE them, share it with your friends! Tag it #rootsfood on Instagram, Pinterest, or Twitter. I love to see what you guys make!
- 1 cup all-purpose flour
- 2 Tbsp white granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup almond milk
- 1 Tbsp apple cider vinegar
- 1 large egg
- 2 Tbsp butter, melted (I used Earth Balance)
- 1 Tbsp canola oil
- 2 small or 1 large apple, chopped (about 1 heaping cup)
- 1 tsp corn starch
- ½ tsp cinnamon
- ⅓ cup maple syrup
- Combine the flour, baking powder, sugar, salt, and cinnamon in a large bowl.
- In a medium bowl, combine the milk, cider vinegar, and egg and mix well with a fork or whisk. Add the butter while mixing, then add the oil.
- Pour the wet ingredients over the dry and stir until just barely combined – a few lumps are okay! Set aside for a couple minutes to thicken.
- While the batter thickens, preheat a heavy pan (we used our cast iron griddle) over medium-low heat. Also, combine the apple topping ingredients in a small saucepan and set over medium heat. Stir occasionally until the apples are soft. You may want to turn the burner to medium-low to keep things from burning.
- Oil your pan and wipe excess away with a paper towel. Use a ladle to pour a little bit of the batter onto the pan. Quickly spread it into an even circle. Cook until the top begins to look dry on the edges and small holes appear. Flip, then cook until the bottom is golden brown.
- Continue until all the batter is gone, adjusting heat as necessary.
- Serve pancakes with some butter, if desired, and with the apple-maple syrup on top. Enjoy!