This recipe is courtesy of Erin Clarke of Well Plated.
I grew up in a pancake house. Well, it was a pancake house, a waffle house, and a bacon house, but pancakes were the reigning favorite. More than any other breakfast dish, they fill my heart with tender memories of weekend mornings spent cooking with my dad.
These apple-and-cinnamon-studded pancakes taste weekend special, but the easy -going batter, which is made entirely in the blender, is simple enough for a productive weekday. Little kitchen helpers can assist with the cooking, and you’ll have fewer dishes to wash in the end.
In place of flour, these pancakes use oats, which lend a warm, homey flavor that is such a natural pairing with the apple, you’ll wonder why you haven’t been making pancakes this way all along. It does take some patience to cook them, but I promise that your low-and-slow technique will be rewarded. These pancakes can also be easily frozen and reheated, so before you wash your blender, consider making an extra batch to stow away for a future morning. Every day is the right day for these sweet cinnamon pancakes!
Yield: Twelve 4-inch pancakes
1.If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
2.In a small microwave-safe bowl, microwave the butter for 15 seconds. Continue to microwave in 15-second bursts, just until melted. Set aside and let cool to room temperature.
3.Place the Greek yogurt, milk, oats, eggs, maple syrup, vanilla, cinnamon, baking powder, salt, and melted, cooled butter in a blender. Blend until the batter is very smooth, stopping to scrape down the sides of the blender a few times. Depending upon your blender, this will take a few minutes. Continue blending until you don’t see any remaining bits of oats, and the batter is creamy. Stop the blender, then stir in the apple and the pecans or cranberries, if using. Do not blend again.
4.Heat a large nonstick skillet or griddle over medium-low heat. Unless the manufacturer of your pan directs otherwise, lightly coat the surface of the pan with nonstick spray (some nonstick pans and griddles may not need it).
5.Once the skillet is heated, drop the batter by ¼ cupfuls into the pan and, with the flat bottom of your measuring cup or the back of a spoon, spread the pancakes to be ½ inch thick. Let cook slowly for 3 to 4 minutes on the first side, until the edges look dry and small bubbles appear on top. Gently flip (the underside should be golden) and continue cooking on the other side for 1 to 2 additional minutes, until golden. Adjust the heat as needed between batches. If your pancakes are turning golden before they are cooked through, reduce the heat of your skillet accordingly; if they don’t seem to be cooking through at all and you’ve gone a few minutes over the cook time, increase the temperature a little. Repeat with the remaining batter.
6. Serve the pancakes immediately or place on a baking sheet and keep warm in the oven. Add your favorite toppings and enjoy.
STORAGE TIPS:To freeze, lay the pancakes in a single layer on a parchment-lined baking sheet, then place in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store for up to 2 months. (Do not put unfrozen pancakes in a ziptop bag without first freezing them flat or they will turn into a big pancake blob.) To reheat, lightly thaw the pancakes for about 30seconds in the microwave, then pop them into the toaster for a lightly crisp exterior.
Leftover pancakes can be refrigerated for up to 2 days, then reheated in the toaster, in a nonstick skillet on the stove over medium-low heat, or warmed gently in the microwave.
Warm Cinnamon Sautéed Apple Topping: Heat a large cast-iron skillet or similar heavy-bottomed skillet over medium-low heat. Cut 2 large firm, sweet-crisp apples, such as Honeycrisp or Fuji, into ½-inch dice (leave the peels on; you will have about 3 cups of apples total). To the skillet, add 2 tablespoons unsalted butter. Once the butter has melted, add the apples, 1½ tablespoons packed light or dark brown sugar, ½ teaspoon ground cinnamon, and a good pinch of kosher salt. Let cook, stirring occasionally, until the apples are tender but not yet mushy and your kitchen smells like warm apple pie, about 8 minutes. Spoon generously over pancakes (and yogurt and ice cream and oatmeal and...).
Yield: About 1 ¾ cups.
Zucchini Bread Pancakes:Swap the apple for the same amount of shredded zucchini, pressing the zucchini until very dry with paper towels before adding it to the batter. Swap the pecans for walnuts and the dried cranberries for golden raisins.