Apple Pancake

When we were kids and people came to visit, they usually brought the fruit(s) of the season for the hostess and sweet limes.  The fruits were always delicious and devoured with great appreciation within a couple of days.  

The tradition of buying fruits for the hostess continues, but with burgeoning supermarkets the fruit of the season concept has dropped along the ways (except for mangoes, Thank God!)  Consequently I seem to end up with nearly a dozen apples every other week.  These are NOT the delicious apples of varying sizes and complex flavour I remember from my childhood, these are imported red delicious variety.  Each apple looks exactly like the other in size and all are a uniform red like they have been dipped in a bucket of acrylic paint labeled "Red Delicious #2"with no shades of yellow/orange for relief and they all have a slightly sweet mealy flavour*.  Ergo I have the daunting task of feeding tasteless apples to my very picky son.  I douse the apples in fruit chaat masala or hide them in salads to use them up.  Today I decided to use 2 for breakfast, making apple pancakes and shockingly, it was a hit!  The recipe yielded about 6 pancakes, providing a filling breakfast for the three of us

  • 1 orange
  • 2 apples
  • 100g maida
  • 100g atta
  • 200ml milk
  • 1/4 tsp salt
  • 1/4 tsp elaichi 
  • Powdered sugar for garnish
  • Honey on the side, optional
  1. Juice the orange
  2. Peel the apple and grate it into the orange juice
  3. Add the two flours, salt and flavouring and mix well
  4. In a separate bowl, beat the egg
  5. Pour the milk onto the egg and stir well together
  6. Pour the milk mix into the flour and gently stir until just incorporated
  7. Heat a cast iron/non-stick span and brush some butter on the surface, then lower the heat to medium low**
  8. Pour 1 ladle of the batter on the pan, but don't spread too thin
  9. FLip the pancake when bubbles form on the surface of the pancake.
  10. Serve with a dusting of powdered sugar on top and honey on the side for the sweet toothed

This also gets bookmarked as 101 recipe #3.

** Castiron pans retain heat well, but if you are using a non-stick pan you have to keep flipping between medium high and medium low to retain a brown crust on the pancake.

*Simla apples continue to be delicious but they are highly seasonal.

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