In the United States, most of us will be celebrating Thanksgiving Day (Tday) on the 27th of November, and I’m sure you’ve seen many Tday recipes floating around the blogosphere.
In the States, most people cook and eat large amounts of food with families and friends from near and afar. It is a great day to appreciate and be thankful for what we have whether it be little or too much.
These apple pancakes are a good meal to have the day before or the day after Thanksgiving (or any day!). I amped the recipe that came from Everday Food by substituting milk with buttermilk and by adding fall spices and vanilla extract. Also the recipe calls for applesauce, which prompted me to use my crockpot applesauce!
So whether you’re celebrating a holiday or not and whether it is fall or spring in your hemisphere, I suggest conjuring up the ingredients for these pancakes along with some fluffy eggs and lightly burnt (just how I like it!) turkey sausage! Feel free to eat the pancakes plain, with syrup, or honey!
2 cups (250 g) all-purpose flour
3 Tbsp granulated/caster sugar
2 tsp of cinnamon or pumpkin spice
1 Tbsp baking powder
1 1/2 tsp salt
2 large eggs, room temperature
1-2 tsp vanilla extract
2 cups (473 ml) buttermilk or milk, room temperature
4 Tbsp (43 g) unsalted butter, melted and cooled
Optional topping: Sour cream (did not use) or applesauce
Preheat oven to 250 degrees F/121 degrees C. Whisk together dry ingredients, including the sugar. Add in wet ingredients and combine until combined and still lumpy. DO NOT OVERMIX! There should still be lumps.
Heat a cast-iron skillet, flat-top, or griddle over medium heat. Brush surface with butter or cooking spray.
Pour batter onto griddle 1/3 – 1/2 cup at a time. Cook batter until bubbles form around the edges (2-3 minutes), then flip pancake over and cook for approximately 3 minutes. Repeat with the remaining batter and allow previous pancakes to stay warm in the 250/121 degree oven.
Feel free to serve with sour cream, applesauce
, syrup, honey, or plain!