- Posted February 22, 2013 by
Amish Apple Pancakes
Amish cooking is based on old-fashioned home cooked meals made from wholesome and natural ingredients. In this recipe for Amish pancakes, delicious juicy apples are added to the batter to make a moist yet fluffy and flavorful breakfast that is also nutritious. The best apples to use for cooking are subtly tart and sweet and hold their shape well and won’t turn into mush. Some of the best apples to use for making pancakes include Gala, Golden Delicious, Rome Beauty, Honeycrisp, Fuji, Jonagold, Pippin, Northern Spy, Braeburn, Gravenstein, Winesap, York Imperial, Cortland, and Rhode Island Greening. To keep in line with the Amish principles and culture, use local and organic ingredients if possible.
When mixing the batter, combine the flour and other dry ingredients with the wet ingredients just enough so that everything is moist and there are no dry spots visible. There should be a few lumps left and the batter should not be smooth and pasty. Over mixing the batter will result in tough and chewy pancakes instead of light, fluffy and airy. Use a large whisk to allow more air to be whipped into the batter for beautifully puffy pancakes.
Before cooking the pancakes, make sure that the griddle or skillet is hot. To test whether the pan is ready or not, sprinkle a few drops of water on the surface and if they dance around then this is a good indication that the griddle is ready and you can place the batter in the pan. It should take about two to three minutes to heat the pan. Add the fat when the pan is hot to make sire it does not burn. Cook a fourth of a third of a cup of batter at a time, which is a good size for making nice round pancakes.
2 cups flour
4 teaspoons baking powder
2 cups milk
2 tablespoons melted butter
2 tablespoons granulated sugar
1 teaspoon salt
2 eggs (separated)
1 cup grated peeled apple
In a large mixing bowl, combine flour, sugar, baking powder, and salt.
In a smaller bowl, stir together the milk, egg yolks, and butter. A little at a time, add to the flour mixture, beating until smooth. Add apple and stir. Fold in the egg whites.
Pour ½ cup of batter onto a preheated, greased griddle. Cook until bubbly, then turn and cook the opposite side until golden.