For Franklin Transplants- The Complete Apple Pancake Process

by - Sunday, October 07, 2012

  The Batter: 
We use the bisquick recipe on the box in half (since there are only 2 of us). So-
1 cup of Bisquick
1/2 Cup of Milk
1 egg
We add-
1 Tbs brown sugar
A Bunch of Cinammon
1/2 an apple diced and sauteed for like 2 minutes

First, sautee your apples. After eating this again today, we are not convinced that having the apples in the batter makes a lick of difference, so follow your heart on that one. Mix everything together. Whisk. Pour onto skillet.

 And you've got pancakes! I keep meaning to try the ones that use cookie cutters to make them shapes. Has anyone tried this?

  The Apple Topping: 
 Alright, this is mostly the work of the Boy, but I will try to get it right
1 and 2/3 apples (I highly suggest something a little more sour, like a granny smith)
1 and 1/2 Tbs butter 
3 tbs brown sugar
A bunch of cinammon
Usually he throws in a little bit of Apple cider vinegar too, to cut the sweetness a little bit

Melt the butter in a pan while you cut your apples into pretty sturdy slices. The thicker the slice, the more you will still taste the apples.

Throw in the apples, cinammon and brown sugar.
Cook down at a pretty low temperature. It should look about like this when you are done. You can use a little less of everything if you don't also want a bit of syrup with it, but the boy likes it.

Everything on its way!  The apples should be well on their way before you start the pancakes. This is the part of the timing I always mess up.

Time to eat! You can tell, because he is saying to stop taking pictures and come eat before the food gets cold. You can kind of layer the apples on the pancakes, depending on how you like to eat it. 

Happy eating people! It's not the same as the basement pancake breakfast, but it works for us!

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