OK, first, I wasn’t measuring 100%, so if you follow my recipe keep in mind you might need to adjust as you go……recipe = rules and I am not a rules kind of gal!!
1 1/4 white flour
1/4 cup wheat pastry flour
1/2 cup vanilla almond milk, or soy if that’s your favorite non-dairy milk. If you don’t use vanilla, add a tsp. of vanilla to the mix.
2 reasonable Tablespoons corn starch
1/2 cup water
1 Tablespoon white vinegar
1/3 cup finely chopped green apple, tiny little pieces about 1/8 inch or smaller
1 heaping Tablespoon sugar
1 tsp cinnamon
1/2 teaspoon salt
1 heaping Tablespoon orange marmalade (I know everyone doesn’t buy this stuff, but it’s soooooo good! Just get some!!)
1 level Tablespoon baking powder
1 teaspoon baking soda
Cooking spray or whatever oil you us to barely grease your pan. If you have a really good non-stick pan that you know it won’t get stuck…don’t bother with the greasy portion of the recipe.
1. Mix the chopped apple with half the sugar, all the cinnamon, and marmalade, let it set while you do other stuff.
2. In a bowl bigger than you think you need, mix together the dry stuff: flours, corn starch, rest of the sugar, baking soda, baking powder, salt.
2a. Barely mix in the water and almond milk, don’t worry about lumps.
3. Stir in the apple mix….watch out, this is where the bigger bowl comes in handy!! The soda and baking powder will start to react to the marmalade and apples
4. Add in the vinegar and gently stir while the bubbles churn up.
5. DON’T over stir. I used to think that the pancake batter needed to be beaten within an inch of its puffy life, but in fact now I barely get it mixed together, with some lumps left even, not big chunky lumps, but it’s not smooth before I set it aside to rest.
6. Set it aside to rest for a couple of minutes while you heat up the pan.
7. Heat up the pan to about medium heat, not too hot, not too under hot….you’ll figure it out.
8. I use a 1/4 measuring cup for my scooper. They are the right size for me. I don’t like big huge pancakes.
9. Cook on the first side until you see those lovely bubble start to come up through the batter, let it go for a minute or two and then flip.
10. On the second side, don’t be afraid to touch the middle of each cake to check for firmness. I like mine a bit over cooked to be honest, so there isn’t any mush in the middle. Just make sure both sides are nicely browned and the middles are firm.
11. I like to put the cakes in a dish with a lid and a napkin for a few minutes while I cook the rest. The napkin underneath the cakes soak up the condensation. The lid keeps them warm and finishes the cooking if they are kind of under done when you take them out of the pan.
12. Serve with nothing, or maple syrup, or apple chutney, or cinnamon and sugar, or ice cream..whatever sounds good with a lovely sweet little cake:)
tada..now time to eat one of the cold ones that has been calling my name as I stare at them while writing this recipe.