Thursday, February 17, 2011


1       Cup                all-purpose flour
2       Tablespoon      sugar
1 1/4  Teaspoon        baking powder
1/4     Teaspoon        backing soda
1/4     Teaspoon        salt
1        Cup                butter milk (or soured farm milk)
1        Egg
1/4     Teaspoon        vanilla extract
2        Tablespoon     melted butter
1 Large apple - cut into 1/2 inch cubes, with skin and roll in 1 tablespoon of sugar


Mix the dry ingredients in a large bowl. In another bowl, beat the egg with butter milk, vanilla. Add the melted butter to the dry ingredients and stir. Gently combine butter milk and vanilla and mix until the batter is consistent. Batter will be thick.

Heat your pan with a little butter and ladle batter in the pan. Add apple cubes to the uncooked side of the pancakes and gently fry for 2 to 3 minutes. Turn each pancake and continue to cook for an additional 2 minutes. Remove pancakes from the pan and serve with maple syrup, a generous dusting of icing sugar and cinnamon, or sour cream.

These pancakes are very, very good with pork breakfast sausage.

NOTE: to make the butter milk pour 1 Cup of milk and 1 Tablespoon of vinager/lemon juice. Let rest for 5 minutes and butter milk's ready!

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