Apple Ginger Pancakes
This delicious fall dish incorporates local apples and ginger. We are certain you will love this tasty combination!
Equipment
- 2 Small Bowls
- 1 Non-Stick Skillet
- 1 Whisk (substitute spoon)
- 1 Cutting Board
- 1 Small Knife (Paring or similar style)
- 1 Spatula, Pancake Flipper, or Turner
Ingredients
Apple and Ginger
- 3 tbsp Butter
- 1 cup Diced Apple
- 1 tsp Minced Fresh Giner
Pancake Batter - Dry Ingredients
- 1 1/2 cup All-Purpose Flour
- 1 tbsp Sugar
- 1 3/4 tbsp Baking Powder
- 1 tsp Salt
Pancake Batter - Liquid Ingredients
- 1 1/2 cup Milk
- 2 Eggs
- 1/2 tsp Vanilla
- Additional butter for cooking batter
Instructions
- Cut the apple into small cubes. This creates the diced apple needed for the recipe.
- Cut the fresh ginger into tiny pieces. This creates the minced fresh ginger needed for the recipe.
- Heat 3 tbsp of butter in a non-stick skillet.
- When the butter is melted, add the diced apple and minced ginger. Sauté over medium low heat until the apples are fork tender and slightly golden. Set aside when finished.
- In a large bowl, whisk (stir) together the all-purpose flour, sugar, baking powder, and salt. These are the ingredients listed under "Pancake Batter - Dry Ingredients."
- In another large bowl, whisk (stir) together the milk, eggs, and vanilla. These are the ingredients listed under "Pancake Batter - Liquid Ingredients."
- Add the liquid ingredients to the dry ingredients to make the pancake batter. Stir until just combined. Do not over mix!
- Stir the apple and ginger into the pancake batter.
- Heat the non-stick skillet with 1-2 tbsp of butter.
- Once the butter is melted, add approximately 1/3 cup of the pancake batter to the pan. Cook 2-3 minutes on the first side, flipping over with a spatula when small bubbles appear on the surface. Cook another 2-3 minutes.
- Add additional butter to the skillet as you cook more pancakes.
- Serve your apple ginger pancakes with powdered sugar, butter, and/or syrup.