Apple cinnamon pancakes
Finely grated apple keeps these cinnamon pancakes moist. Squeeze out excess juice before mixing so the batter stays thick enough for small, easy-to-flip rounds.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Core and grate the apple; squeeze it lightly. Whisk egg, milk and sugar, then fold in flour, cinnamon, baking powder and apple.
- 02
Step 2
Warm a lightly oiled nonstick pan over medium-low heat. Spoon in small rounds of batter.
- 03
Step 3
Cook for about 3 minutes on the first side and 2 minutes on the second, until golden and no wet batter remains. Repeat with the rest.
Make it your own.
- If the apple is very juicy, add a tablespoon of flour only if the batter runs across the pan.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
