Apple Pancake Recipe for Fall Warms Your Cockles
Camden Maine is a uniquely situated place on Midcoast Maine. The nearby towns of Hope, Appleton, Warren, Union, Montville, and also Camden have many small family farms. Honey, cranberries, blueberries and also apples are all within a short drive. Every fall when apple picking starts we have our fall pantacular breakfast special to celebrate one of the most breathtaking times of year. We serve hot apple-cranberry crumbles, apple walnut pancakes and salmon waffles to celebrate the season. Our Apple Pancake Recipe is a great way to warm up inside on a cool autumn morning. Serve with warm Maine maple syrup and organic butter. The aromas that fill your kitchen are enough to warm the heart. This is the recipe used at the Windward House B&B in Camden Maine.
Reasons to Come to Maine in the Fall season…
- Relaxed Time of Year
- The atmosphere is not as harried as summer
- There are fresh apples and pears
- The fall foliage is spectacular
Apple Walnut Pancakes are just one of our pancake recipes.
A note about pancake mixes.
Many of the mixes are convenient ways to make pancakes. If you’re not using large amounts and pre-mixing the pancake mix they work fine. Our menu item includes vegan and vegetarian options, so we must have organic mix. Sometimes I pre-make the mix from scratch and sometimes I use an organic pancake mix. The recipe is simple, but it is what you do with it that counts. For this Apple Pancake Recipe I am going to use a pre-made mix to make it easier for home cooks. Although this mix is organic, it has powdered milk and so is not suitable for vegan diets. I will post another Apple Pancake Recipe recipe that is suitable for vegans.
Makes 5-7 4″ Pancakes
- Maple Grove Farms Organic Pancake Mix – 1 cup
- Organic Whole Milk – 1/3 cup
- Organic fed humanely raised egg – 1 egg
- Fresh lemon – four-five drops or 1 teaspoon
- 2 small apples – a red variety works best, although they don’t have to be “baking apples”. Firm small fresh and ripe are the best.
- Brown Sugar – 1/2 cup
- Chopped Walnuts – 1/2 cup
- Butter – 1 tablespoon
- Rum – 1 teaspoon
Put the dry ingredients in a bowl. Add fresh lemon juice. Add the milk, then the egg, and mix roughly. Do not mix completely, because you are going to add the apples.
Peel and core the apples. I use one of those mechanical apple-corer-peelers. It makes nice uniform slices of apple. Sometimes you have to remove the odd bit of peel or seed. In a nonstick pan add the butter, apples, sprinkle cinnamon generously onto the apple slices, add the nuts, brown sugar and rum. Cover the pan with a lid. Put the pan on medium high heat until the sugar bubbles. You may have to move it around to keep parts from cooking unevenly. The apples will steam in the apple juice. Once it bubbles the apples should be tender enough.
As though you were creaming cookies, dump the apple mixture into the batter and mix quickly. Then put dollops of the still hot mix onto your griddle or large pan. The pan or griddle should be at 350 degrees Fahrenheit. The sugars in this recipe can cause some pans to stick. I find that the temperature of my griddle and letting them cook sufficiently before flipping almost guarantees a minimal amount of sticking. Because the hot apple mixture has already begun to cook the batter, they don’t need too long to cook on the griddle. Watch them and flip them a couple of times, but don’t overcook them.
Special Moments About this Apple Pancake Recipe
When you remove the lid from the steaming pan of apples – Ahh! the scent that fills the kitchen. Cinnamon, apples.
So When Are You Coming to Camden?
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