A WEEK OF BREAKFASTS: 3These apple pancakes tasted like a cross between a funnel cake and an apple fritter. As you can imagine, all the kids loved them! Sweet enough with just the dusting of powdered sugar, we didn't even bother with maple syrup.
A little time-consuming, considering the apple grating (though the kids loved grating the apples), these will probably be reserved for special occasion breakfasts. The recipe, which I modified slightly, is below. To see the original recipe + drool-inducing pictures, go here.
2 eggs, well beaten
3/4 cup of milk
3/4 cup of vanilla yogurt
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sucanat
3 medium apples, peeled and coarsely grated (I used fuji)
1 teaspoon vanilla
Vegetable oil, for frying
Confectioner’s sugar, for dusting
1. Mix the eggs with the milk or yogurt in a large bowl.
2. In a smaller bowl, whisk the flour, baking powder, salt and sugar together.
3. Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.
4. Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
5. Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.