Updated: Oct 21
Did you just go apple picking and over-excitingly pick more apples than what you bargained for? Don't worry! We always have the same dilemma. However, not a bad situation to be in!
Fall is the perfect season in our opinion. Along with the cool breeze, comes all sort of fun fall activities and the perfect food season, like apple picking and baking! There is all kinds of things you can cook and bake with fresh apples, such as delicious apple pancakes!
Before we get started, here is how to store you harvest to make it last! Once you get your apples home, there are a few things you can do. First, don’t wash your apples until you’re ready to use them! This will prevent them from spoiling. For storeage, keep them in a cool place, ideally a basement, cellar, or your refrigerator’s fruit/vegetable drawer, like we do. When kept cool, apples can stay fresh for weeks, sometimes even months, depending on the variety.
Now, let's get to baking!
1 3/4 cups all-purpose gluten-free flour
1/4 cup oat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon sea salt
2 cups buttermilk
1 1/2 teaspoons lemon or lime juice
2 tablespoons unsalted butter, room temperature*
1 teaspoon sunflower oil
* Replace the butter with oil or palm shortening, if needed
3 to 5 apples, thinly sliced
cinnamon, for serving
maple syrup, for serving
In a large bowl, whisk together the dry ingredients until very well combined, about 30 seconds.
In a separate bowl or stand mixer, add the buttermilk, lemon/line juice, eggs, and butter; beat together to combine.
Stir in the wet mixture into the dry mixture until lumpy and just combined. Let the batter rest for 10 minutes.
In the meantime, you can slice the apples. We left the skin on, but that is entirely your preference.
Heat a large skillet over a medium flame. Add oil or cooking spray.
Working in batches, add a heaping quarter-cup of batter onto skillet, spreading lightly with the bottom of the cup or with a spoon. While the bottom of the batter is cooking, add the apple slices to the top portion. Cook for about 2 to 3 minutes, or until the top portion of the batter, surrounding the apple slices, starts to bubble and edges are beginning to set. Flip the pancake and cook for 2 more minutes.
Repeat step 6 until you are out of batter.
Sprinkle cinnamon on top and serve with maple syrup
JOE TIP -
he likes to roast the apple slices on an oiled skillet or on the BBQ before getting started.