cook (almost) anything blog and hosted this time by healthnut (thanks :) here are the rules

This kind of thing is one of the reasons why I started a blog.

Pancakes and Apples

One day I was making an experimental apple pie trying a off center approach to ...

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Whole wheat apple pancakes

Oct. 25, 2009, 5:42 p.m. | by Adriano Petrich | Categories: breakfast | comments

Whole wheat apple pancakes

Ingredients


for the marinade

Sugar, 2 tbsp

Whiskey, 1 tbsp optional

for the syrup

Maple syrup, 100% pure (don't buy anything else)

for the pancakes

Apples, 2

Flour, 2 Cup 1 Whole wheat, 1 All Purpose

Eggs, 2

Milk, 1 + 1/2 Cup (may need a little bit more depending on the batter)

Sugar, 1 Cup

Olive oil, 2 tbsp

Baking powder, 2 tsp

Salt, 1 tsp


Materials and Methods


This is my entry for the Weekend Herb Blogging #206 organized by the cook (almost) anything blog and hosted this time by healthnut (thanks :) here are the rules

This kind of thing is one of the reasons why I started a blog.

Pancakes and Apples

One day I was making an experimental apple pie trying a off center approach to the problem of using raw vs precooking the apples, the idea was marinating the apples until they lose some of its water. The pie worked great but I was left with almost 2 cups of drained marinate.

Let me put it in perspective: almost two full cups of apple juice, sugar and whiskey syrup that was almost as delicious as the apple pie. I knew I was into something.

The idea of reducing it and using it as a syrup in pancakes although obvious did meet some internal resistance.

Mostly because: I am somewhat of a bore when it comes to pancakes.

I like them plain and with pure maple syrup..

The heresy of adding jam or butter is not to be taken lightly. If I am to blemish one pancake with jam I must have an extra one on my plate so I can finish the meal leaving with the maple and pancake taste with me.

In the end the syrup was stronger than me.


The day before: Marinate the apples

Just like the apple pie I used more than one variety of apples. A Granny Smith for its tartness and a Fuji for its sweetness.

I cored and peeled them adding to a food processor with the lime juice, sugar and the whiskey (optional).

The idea is to cut in small pieces not to pulverize. So pulse a few times but not one time too many.

Move to a bowl cover with film and let it refrigerate overnight.


In the morning: Extract excess water and begin the dough

Move the apples and juice to a sieve over a bowl and drain them. Reserve both the apples and the liquid.

I also mix the whole wheat flour with the milk. I find that I get a better texture if I let them relax a little.


Prepare the apple maple syrup

Fist of all: have a taste of the leftover liquid from the marinade. Isn’t it wonderful?

Now stop tasting it! I mean it.

Move the liquid into a small pan over low heat and let it reduce.

Stir a little and keep an eye on it.

A little foam may appear on top, its all right to ignore it.


Golden and Delicious

When it gets a syrupy texture and begins to golden on the edges turn of the heat and add the maple syrup.

Do not use too much maple syrup the idea is to round the flavors a little not to oppress them into subservience.

Let the syrup rest and cool.


Time for the batter

Divide the egg yolks and whites.

In the whole wheat flour and milk mixture add the baking powder, flour, sugar, salt , olive oil and yolks. Mix enough for the batter to come together without lumps but do not over mix.

Stir in the apples into the batter.

On a different bowl beat the egg whites until they make soft peaks.

Carefully fold the beaten egg whites into the batter.

Folding is mixing technique to mix heavy and light batters without deflating the lighter one.

Move a spatula (or a whisk) down from the middle up to the side of the bowl. Scooping up batter from the bottom of the bowl and laying it on the top. Give the bowl a 1/4 turn and repeat.

Again be careful not to over mix.


Making the pancakes

Place a nonstick pan over low heat. Depending on your pan you might need to spray with nonstick or butter for the first pancake. Mine doesn’t, but I do spray the spatula with nonstick to be on the safer side.

I also like to use a ice cream scoop to dose the batter. Half a scoop for silver dollar pancakes three for flapjacks.

Just scoop your batter into the pan and wait for the bubbles to start showing around the border.

When the bubbles appear, flip.

Stack them on a plate when ready, repeat while you still have batter left.


Enjoy your pancakes

The marinated apples added such great texture to the batter that was totally unexpected.

I would expect them to go to a little soggy side, but marinating the apples added a crunch to it.


Icecream? Crème fraîche? Mascarpone? Anything?

I considered adding a dollop of something to take a better picture, but in the end I just didn’t dare.

The pancakes were just too great to tamper with.

 
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