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Apple Pancakes

From Lynne Wilson

Apple pancakes are great for breakfast on Sunday mornings of any time a special treat is in order. Several students from a fifth-grade class came by my house to do some cooking, and this was a favorite recipe. As a matter of fact, we mixed several batches of batter, took electric frying pans to school, and cooked pancakes for the whole class. The pancakes were a huge success. Cortland apples hold their shape best, but other varieties, with the exception of tart green ones, are good as well.


1 egg
1 cup milk
1 Tbsp. butter or margarine, melted
1½ cups flour
2½ tsp. baking powder
½ tsp. salt
3 Tbsp. sugar
¼ tsp. cinnamon
dash nutmeg
1¼ cups peeled, chopped apple (1 large)


Beat the egg, milk, and melted butter together with an eggbeater until well blended. Sift the flour, baking powder, salt, sugar, cinnamon, and nutmeg together. Stir the dry ingredients into the liquid until moistened. Stir in the chopped apple.

Heat a large frying pan over medium-high, grease it lightly, and cook the pancakes - turning once after bubbles form on top of the pancakes. Serve with butter and syrup or honey.

The pancakes will be better if you don’t blend the liquid and flour mixtures until you are ready to cook them.

Serves ten 3-inch pancakes