The best delicious Apple Pancakes W/ Cinnamon Butter recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apple Pancakes W/ Cinnamon Butter recipe today!
Hello my friends, this Apple Pancakes W/ Cinnamon Butter recipe will not disappoint, I promise! Made with simple ingredients, our Apple Pancakes W/ Cinnamon Butter is amazingly delicious, and addictive, everyone will be asking for more Apple Pancakes W/ Cinnamon Butter.
What Makes This Apple Pancakes W/ Cinnamon Butter Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apple Pancakes W/ Cinnamon Butter.
Ready to make this Apple Pancakes W/ Cinnamon Butter Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 2/3 c Flour; all-purpose
1 tb Baking powder
1/4 c Granulated sugar
1/2 ts Ground cinnamon
4 tb Butter; melted
2 Eggs; beaten
1 1/4 c Milk
2 Good eating apples; not
. Golden Delicious; peeled
. and cored
Sunflower oil for frying
1 Stick butter; softened
2 ts Cinnamon
3/4 c Soft light brown sugar
First make the cinnamon butter. Beat all the ingredients together
until the mixture is smooth. Store in a covered container in the
refrigerator until serving. (This keeps for 7-10 days.)
Sift the flour, baking powder, sugar and cinnamon into a bowl. Beat
in the melted butter, beaten eggs and milk. Grate the apples into the
mixture and mix in well.
Oil a griddle, or a heavy-basedfrylng pan, or an electric hotplate,
or if you have an Aga or Rayburn, the cooler hotplate. (For my
American readers an Aga is a constantly burning range-like cooker
with two or four ovens and hotplates. It gives an even heat and very
consistent results.) Drop spoonsful of the apple batter on to the
oiled surface, making pancakes of 2-3 inches / 5-7-5cm in diameter
and leaving a space between them. Cook for about 2 minutes or until
small bubbles appear over the surface, then, with a palette knife
(pancake turner), slip each over to cook on the other side.
As they cook, remove the pancakes and keep them warm on a plate, and
covered with a cloth. When all the pancakes are cooked, serve them
hot with the cinnamon butter. “Lady MacDonald’s Scotland: The Best of
Scottish Food & Drink”
: by Claire MacDonald A Bullfinch Press Book by Little, Brown
& Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by
The WEE Scot — pol Mac Griogair
Leave a Reply