Apples add bite to pancakes fit for a fall supper

Try This At Home

October 15, 2006|By Marge Perry | Marge Perry,Newsday

The crisp nights of fall have arrived, and that signals apple time.

These pancakes make a comforting supper. Pass additional sour cream and applesauce as accompaniments.


Serves 4

3 tablespoons unsalted butter (or more, as needed)

1 medium Golden Delicious apple, peeled and finely chopped

2 teaspoons sugar

1 1/3 cups flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup skim milk

1/2 cup light sour cream

1 egg, lightly beaten

1/2 cup shredded light cheddar cheese

1/4 cup chopped scallions

Melt 1 tablespoon of the butter in a large, nonstick skillet set over medium high. Add the apples and sugar and cook, stirring occasionally, until the apples are lightly browned, 5 to 6 minutes. Transfer to a plate to cool.

Meanwhile, combine the flour, baking powder and salt in a large bowl. Melt the second tablespoon of butter and combine with the milk, the sour cream and the egg. Stir this liquid mixture into the dry ingredients until just combined. (Don't overwork it.) Gently stir in the cheese and scallions.

Melt the remaining 1 tablespoon butter in the skillet over medium heat. Using a 1/4 -cup measuring cup as a scoop, place four scoops of batter in the skillet. When the tops of the pancakes begin to bubble, after about 3 minutes, flip them over and cook another 1 to 2 minutes, or until golden and cooked through. Repeat with remaining batter (add more butter to the skillet before adding the next batch of batter if needed).

The pancakes may be kept warm in a 200- to 250-degree oven for about 30 minutes, if desired.

Per serving: 348 calories, 12 grams protein, 44 grams carbohydrate, 2 grams fiber, 13 grams fat, 8 grams saturated fat, 81 milligrams cholesterol, 684 milligrams sodium

Marge Perry writes for Newsday, which provided the recipe analysis.

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