Apple Nut Pancake Mix Food

APPLE WALNUT PANCAKES

Steps:

• In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

SHEET-PAN APPLE-SPICE PANCAKE

Steps:

• Make the pancake: Preheat the oven to 450 degrees F. Mix the granulated sugar, brown sugar and pie spice in a large bowl. Rub a rimmed baking sheet with 2 tablespoons butter and arrange the apple slices on top in a single layer; sprinkle with 1/3 cup of the sugar mixture. Bake until the apples are tender and the baking sheet is mostly dry, 25 to 30 minutes.
• Meanwhile, whisk both flours, the baking powder, baking soda and salt into the remaining sugar mixture. Whisk the milk, yogurt, eggs and vanilla in a separate bowl. Stir the milk mixture into the flour mixture.
• Pour the batter over the apples and gently spread to cover. Bake until dry on top and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Brush with the remaining 1 tablespoon butter. Let cool 15 minutes.
• Make the glaze: Stir the confectioners' sugar, cider and pie spice in a bowl. Drizzle over the pancake. Cut into squares, invert onto plates and serve with maple syrup and/or whipped cream.

APPLE PANCAKES

Steps:

• Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
• Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non-stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay).
• Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
• In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.
• Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.

APPLE PANCAKE

Steps:

• Preheat the oven to 450 degrees F.
• In an 8-inch nonstick skillet over low heat, combine the brown sugar, maple syrup, butter, 3/4 teaspoon cinnamon and a pinch kosher salt. Melt together and whisk to combine. Turn the heat up to medium and bring the mixture to a boil. Allow to boil vigorously for 2 to 3 minutes. Carefully add the apples and toss around until the apples are fully coated in the caramel. Reduce the heat to low and allow to bubble for 3 to 4 minutes, or until the apples begin to soften and appear translucent. Place the skillet onto a parchment-lined baking sheet (to catch any bubbled-over caramel) and bake for 5 minutes while you prepare the batter.
• In a large 8-cup liquid measure or large mixing bowl, beat the eggs and granulated sugar until frothy. Add the buttermilk, flour, vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon kosher salt and the nutmeg if using. Whisk to combine until no longer lumpy.
• Open the oven and carefully remove the pan. Pour the batter into the skillet over the apples, swirling around the perimeter and ending in the center. (Beginning on the sides and working inward gives the pancake better structure instead of just pouring all of the batter in the middle. This will also ensure that the pancake "souffles" evenly). Place back into the oven to bake for 18 to 20 minutes, or until the sides have risen and the edges are dark. Remove from the oven and allow to settle for a minute or two. Carefully invert on a plate. Sprinkle with flaky salt and serve immediately.

APPLE-CINNAMON PANCAKES

Steps:

• Preheat the oven to 250 degrees F.
• Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
• Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
• Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
• Serve the pancakes with butter and maple syrup or honey.

VERONICA'S APPLE PANCAKES

Steps:

• In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

APPLE FRITTER PANCAKES

Steps:

• Combine egg, sugar, cinnamon, ginger, nutmeg, kosher salt, and vanilla extract in a bowl. Whisk until well combined and lightly foamy. Add shredded apple and lemon juice and fold in with a spatula until well combined. Add flour, baking powder, and baking soda. Mix until flour disappears and batter is thick yet spoonable.

THE ORIGINAL PANCAKE HOUSE APPLE PANCAKE

Steps:

• In a mixing bowl, add flour, milk, vanilla and eggs. Mix well.
• In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon.
• Add butter to a 10 inch Pyrex pie deep dish and put in the oven (deep dish Pyrex is great) At 400 degrees.
• When the butter is completely melted remove from oven.
• Pour the batter into the Pyrex dish and put back in the oven for 20-25 minutes. The edges will begin to puff.
• Remove the half-way cooked batter from the oven and now add the apple mixture to it.
• Just simply place the apples all over the top of the batter.
• Next, cover the entire surface with the brown sugar/sugar/cinnamon blend and put it back in the oven for another 20-25 minutes.

APPLE NUT PANCAKES (VEGAN)

Steps:

• Stir together dry ingredients in a large bowl (flour through allspice).
• Make a well in the center and add vanilla, cider, and soy milk, stirring just until blended.
• Stir in nuts and apples.
• Heat a large skillet over medium heat and add oil or cooking spray.
• When hot, pour 1/3 cup batter on skillet. Cook until bubble appear and then flip.
• Serve warm with maple syrup or honey.

APPLE PANCAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes.
• Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples.
• Bake in the preheated oven until golden brown, about 10 minutes. Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve.

APPLE NUT PANCAKES

Steps:

• Mix all dry ingredients in a large bowl.Set aside.
• Mix milk,butter,and vanilla in a medium bowl.Add to dry ingredients,stir until incorporated.
• Beat egg whites until stiff peaks form.Gently fold egg whites into the batter.Fold in apples and nuts gently.
• Heat a griddle on medium,ad oil or butter ,and when hot drop batter onto griddle by the 1/4 cup .When pancakes begin to bubble around the edges,flip,and continue cooking until the other side is browned and the center is no longer doughy,about 2 minutes.Serve hot with butter and syrup.
• To make syrup:whisk together the cornstarch with a little juice until smooth.Add the rest of the juice and all other syrup ingredients,whisking.Heat on medium in a small saucepan and simmer 6-8 minutes or until syrup has thickened.

APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP

Steps:

• To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
• Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
• Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
• To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.

APPLE NUT PANCAKE MIX

Steps:

• Combine the dry milk, the flours, pecans, sugar, baking powder, salt, and cinnamon in a large bowl.
• Stir in the apples.
• Store in an airtight container in cool place.
• Makes 8 1/2 cups of pancake mix.
• Cooking instructions: Measure 2 ¾ cups of the pancake mix into a medium bowl.
• Add 1 ¼ cup water, 1 egg and 2 tablespoons vegetable oil.
• Stir until just moist.
• Grease and preheat a griddle or skillet.
• Using about ¼ cup batter for each pancake, cook until top is full of bubbles and bottom is browned.
• Turn the pancake and cook on the other side until golden brown.
• For a gift, place the mix in a container or a Ziploc bag.
• Place the Ziploc bag in a home made fabric bag and attach a gift tag with name and cooking instructions.