Apple Cinnamon Pancakes

• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

The ingredient portions here will have 2 adults or 4 children well fed, so multiply by the number of people you are going to feed.

§Details

• ⏲️ Prep time: 10 min
• 🍳 Cook time: 20-30 min
• 🍽️ Servings: 4

§Ingredients

• 2 cups flour
• 1 1/2 cups rolled oats
• 2 teaspoons baking powder
• 2 cups shredded Granny Smith apple flesh
• 2 cups whole milk
• 2 large eggs
• 1 teaspoon cinnamon
• pinch of nutmeg
• pinch of allspice

§Directions

1. Peel apples with a potato peeler, then shred the flesh with a coarse cheese grater, stopping when you get to the core. Set aside.
2. Mix dry ingredients in a large mixing bowl.
3. Add shredded apple, milk, and eggs, and mix gently by hand with a whisk. Do not beat.
4. Preheat a cast iron pan on medium heat, rubbing lightly with butter or bacon lard. Pour about 1/2-1 cup of batter into the pan, depending on how large of a pancake you want. We like to make them the size of a dinner plate. Gently spread the thick batter with the bottom of the measuring cup you poured the batter with but do not spread too thin.
5. As soon as the bubbles in the batter begin to pop leaving holes that don’t immediately disappear, the pancake is ready to flip. Cook the other side for slightly less time than the first side.
6. These are best served with either butter and brown sugar, or real maple syrup.