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| Best pancakes ever | |
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| Topic Started: Dec 3 2012, 11:48 AM (315 Views) | |
| Deleted User | Dec 3 2012, 11:48 AM Post #1 |
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Deleted User
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DH and I agree that these were the best pancakes we ever ate. I was looking for a recipe to use up some not so great Granny Smith apples that turned out not to be crisp, but mushy. I hate mushy apples. I left out the cloves the recipe calls for and half the cinnamon because neither of us likes cloves and DH doesn't care for cinnamon. Also, I blended all the ingedients as called for in the blender except for the nuts and apples. I had cut the apples into quite small chunks, then I added the apple and walnut pieces right at the end and blended it just enough to cover but not mince them. I used Pam spray on the griddle (butter flavor) APPLE-NUT PANCAKES Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 c Milk 2 tb Oil or melted margarine 1 1/4 c Flour 1 tb Baking powder 1 tb Sugar 1/2 tb Salt 1/2 c Walnuts 1 c Peeled apple/cubes 1 t Cinnamon 1/4 ts Cloves Preheat griddle, 350F (180C) or medium high. Put all ingredientes in the process at MIX until batter is almost smooth. Bake on lightly greased griddle until nicely browned. Turn only once. Yield: 10-12 pancakes. |
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| Darcie | Dec 3 2012, 11:52 AM Post #2 |
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Skeptic
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Those are good pancakes, I have a similar recipe, the sugar though is brown sugar and there are pecans instead of walnuts. I always have to make those when I go to Montreal. You reminded me that I will have to pick up some maple syrup while there, lots cheaper at the farms than in the stores. |
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| heatseeker | Dec 3 2012, 12:45 PM Post #3 |
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Veteran Member
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Looks very good. Do you use buttermilk? |
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| Deleted User | Dec 3 2012, 01:37 PM Post #4 |
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Deleted User
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Heat, (she is trying to explain with a strait face): I used Pam butter flavored spray and 2% milk. I used sugar free syrup on mine, but DH won't use anything but real maple syrup on his. I forgot to mention that I also used two tablespoons of real butter, melted, instead of oil or margerine as we don't use margerine, and I prefer a buttery flavor. I am really trying to lose a few pounds....but my diet shortcuts did not seem to impair the flavor or texture in any measurable way....and I probably consumed more calories than I should have anyhow. |
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| heatseeker | Dec 3 2012, 01:57 PM Post #5 |
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Veteran Member
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Isn't buttermilk 1 per cent fat? Buttermilk is obtained when the fat has been taken out from the milk to make butter. Buttermilk is considerably lower in calories and fat content but high in calcium, Vitamin B12 and potassium than regular milk. One cup of buttermilk may contain up to 99 calories while milk may contain up to 157 calories. Also, one cup of buttermilk accounts for 2.2 grams of fat while the same amount of milk gives you 9 grams of fat. Buttermilk is also easily digestible than milk. Read more: Difference Between Milk and Buttermilk | Difference Between | Milk vs Buttermilk http://www.differencebetween.net/object/difference-between-milk-and-buttermilk/#ixzz2Dwj9GxCj Edited by heatseeker, Dec 3 2012, 02:00 PM.
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| Deleted User | Dec 3 2012, 02:18 PM Post #6 |
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Deleted User
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Did not know that. I didn't have any buttermilk, anyhow, and recipe didn't specify what kind of milk to use. Do you know anything about lactose content? Son is lactose intolerant and I would like to make these over Xmas. Wonder if coconut milk would work. I am allergic to soy milk. |
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| heatseeker | Dec 3 2012, 03:11 PM Post #7 |
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Veteran Member
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BJ, according to this, cultured buttermilk is much better for the lactose intolerant than regular milk. I use it in pancakes because, reacting with baking soda, it makes very light cakes, with a nice texture. http://planetlactose.blogspot.ca/2007/09/cultured-buttermilk-is-low-lactose.html |
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| Olive Oil | Dec 4 2012, 04:59 AM Post #8 |
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Gold Star Member
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Looks like a great recipe , BJ. Like you, I hate those apples that are soft and this would be a way of using them up. I have a problem with buttermilk in that I use it once and the rest is wasted. I wonder if those buttermilk powders in the Bulk Food stores are any good. |
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| heatseeker | Dec 4 2012, 12:23 PM Post #9 |
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Veteran Member
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You can make your own buttermilk by adding some lemon juice or vinegar to regular milk if you require it for a recipe. |
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| goldengal | Dec 4 2012, 12:26 PM Post #10 |
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Mistress, House of Dogs
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That's how I make buttermilk all the time (vinegar) when baking as I do not like buttermilk enough to buy it and just know I could never drink it. Yuk! Take care, Pat |
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| greenleaves | Dec 6 2012, 11:15 AM Post #11 |
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Small Star Member
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I buy powdered buttermilk and add water or skim milk to it for most recipes calling for buttermilk. The powdered form keeps in the fridge for months. |
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