This pasta is excellent for the beginning and finish of summer. It is a fantastic way to use up all those fresh corn and tomatoes from the garden. It is incredibly quick to prepare and tastes great! You are welcome to use your preferred pasta. I use spaghetti noodles.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 cup shredded tart apple
- 1 cup milk
- ¼ cup butter, melted
- 1 large egg
- 1 ¼ cups all-purpose flour
- 1 tablespoon white sugar
- 1 ¼ teaspoons baking powder
- ¼ teaspoon ground cinnamon
Instructions
- Combine apple, milk, butter, and egg in a large bowl. Sift together flour, sugar, baking powder, and cinnamon in a separate bowl. Stir flour mixture into apple mixture until just combined.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Drop batter by 1/4 cup spoonfuls onto the hot griddle and cook until bottom is lightly browned. Flip and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 9 g |
| Sodium | 238 mg |
| Sugars | 9 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I used lactose free milk and it worked really well with this recipe. The middle of mine were a little doughy so I just turned down the temperature a little and it worked fine. Other than that, they were really good!
I made these this morning and they were fantastic! Easy fast recipe. Pancakes fluffed up nicely. Just the right amount of apple flavor and not too sweet.
I just shredded and mixed this mostly in the food processor with peeled cored fuji apples and it came out just what I was hoping for. I added soaked dehydrated pecans, and mini dark chocolate chips.
Added a pinch of salt! They were a big hit with the family.
Claggy and wet. No rise. Bland.
These were by far, the best pancakes that I have ever made. I replaced the flour and the baking powder with 1 ¼ cups of Birch Blenders Organic Original Pancake Mix. I also increased the cinnamon to total of 1 teaspoon and the sugar to a total of 2 tablespoons. These results came out perfect and not too sweet. Plus, the pancakes even looked as good as they tasted.
I altered this recipe based on the prior reviews I doubled the cinnamon and used brown sugar instead of white. I made a nice light apple compote for the top . It was a definite crowd pleaser
After tasting a tester, quadrupled the cinnamon and added a half teaspoon of salt to balance the sweetness. Came out great!
So easy to make!! The texture is a bit different but reminds me of apple pie. I added 1/8 of a teaspoon of nutmeg to really make the “apple pie” idea pop. Great for gifts: put dry goods in a jelly jar and put an apple on top with a bow. Will make again!!
the first time i made these, last autumn, i thought they were pretty bland – but i had a cold and figured it was from that. Made them again today and they were still bland. They need some salt and some more cinnamon and maybe some other spices -allspice, nutmeg, ginger… We made some apple compote to have with them and that made them pop. They’re quite dense and filling – we did not eat anywhere near as many as we thought we would.
Too dense for our tastes. Prefer a fluffier pancake.
this was ok. weird, doughy texture. but edible. still I won’t make again.
They were delicious! I will make them again. I used cashew milk, and I doubt if it made any difference.
Good recipe
After reading multiple reviews (thank you!), I made few tweaks to the batter and the result was light and fluffy pancakes that turned out delicious! Below are my tweaks … – Reduced butter and added sour cream – Increased the baking powder to almost 2 tea spoon – Upped the cinnamon powder to almost three times – Swapped 3/4 cup flour with whole multigrain flour – Added chopped walnuts, dried cranberries and golden raisins
My entire family loved this recipe! Will make it over and over! Thank you! Made the recipe exactly as written, topped the pancakes with maple syrup, powdered sugar and bananas.
Needs a touch of salt to bring out more flavour. Otherwise very tasty.
Instead of 1 1/4 cups all-purpose flour, I used 1/4 cup of each ingredient, organic flaxseed, hemp seeds & rice cauliflower, 3/4 cups of whole wheat flour. I added 1 tbsp of organic chia seeds. I replaced the 1 tbsp of white sugar with organic raw honey.
Not good.
Love these pancakes! The only thing i changed was the fast of shredding the apples. I purred them instead. They were great! I usually make banana pancakes so this is a nice change from the regular. They were surprisingly fluffy!
Our go-to pancake recipe! Made it gluten-free for celiac daughter by replacing flour with Bob’s Red Mill All-Purpose gluten-free flour (and sifting first), using two eggs and beating eggs whites stiff separately and folding in for lighter result (since gluten free things don’t rise as much), and using oil instead of butter since gluten-free things are drier. Doubled cinnamon and sugar for flavour. Smash hit. Best gluten-free pancakes ever.