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Chunky apple pancakes

Chunky apple pancakes
Glenn Koenig / Los Angeles Times

With thick, hollow trunks and lichen-draped limbs propped up on crutches, the century-old Gravenstein trees at Walker Apples look less like a working orchard than an arboreal infirmary, or the rear guard of a retreating army. The 20 square miles ... Read more

Total time: 35 minutes | Serves 4 to 6

Cinnamon butter

  • 1/2 cup butter, at room temperature
  • 1/2 cup powdered sugar
  • 1/2 teaspoon cinnamon

Step 1In a large bowl using a whisk, beat together the butter, powdered sugar and cinnamon until blended. Cover and chill until needed.

Pancakes and assembly

  • 2 medium apples, peeled and cored
  • 1 cup (4.25 ounces) flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 egg
  • 1/3 cup milk
  • 2 teaspoons melted butter or oil
  • Cinnamon butter

Step 1Cut the apples into thin slices, then cut each slice into one-half-inch lengths.

Step 2In a large bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, beat together the egg, milk and melted butter or oil. Pour the liquids into the dry ingredients and stir until smooth, then stir in the apple pieces.

Step 3Heat a griddle over medium-high heat until hot. Lightly grease the griddle and spoon about one-half cup of batter onto the griddle, spreading it into a 4-inch round. Cook until the bottom is browned, then flip and cook until the other side is browned and the pancake is cooked through. This makes about 6 to 8 pancakes, depending on size and thickness. Serve with the cinnamon butter.

Note: Adapted from A.P.P.L.E. (Apple Publicity Promotion Ladies Effort), published in "Sebastopol Gravenstein Apples: Sweet & Savory Recipes.".


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