apple and cinnamon snowflake pancakes

Somebody needs to give me a fantastic pancake recipe. I’m getting so frustrated at making flat pancakes all the time. I have visions of these wonderfully fluffy and delicious pancakes and I’m getting pancakes that are flatter than flat. I even tried a new recipe this time with buttermilk. What am I doing wrong? Besides being flat though they still tasted delicious. I used a well-buttered snowflake cookie cutter to make the snowflakes and it was a hit with the kids. Although Kirsten wasn’t sure about the sprinkled cinnamon at first. She looked at me with disgust and said “what’s this brown stuff on my apples?” After she tasted it, she loved it. Here’s the recipe I used:

What you’ll need:

1 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
1 large egg , separated
2 tablespoons unsalted butter , melted
1/4 cup applesauce
1/2 tsp cinnamon

1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once and add your applesauce and cinnamon; whisk until just mixed.
2. Meanwhile, heat griddle or large skillet over medium-high heat. Brush griddle generously with oil. Brush cookie cutter generously with oil. Place cookie cutter on griddle and fill with pancake batter about 1/4 inch. When pancake starts to bubble in the middle and the sides looked cooked, remove the cookie cutter and flip your pancake. Continue cooking until second side is cooked.

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3 thoughts on “apple and cinnamon snowflake pancakes

  1. Linz

    I found your blog way too late last night and have been devouring it since then. It’s so fabulous!

    This is my favorite pancake recipe from Amy at New Nostalgia:

    Whole Wheat Buttermilk Pancakes
    2 cups whole wheat flour
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 cup evaporated cane sugar (or plain sugar)
    2 1/4 cups buttermilk (or milk with a 1 tsp of vinegar or lemon juice added)
    2 large eggs, lightly beaten
    2 Tbls butter

    Whisk dry ingredients together.
    Make a well, add buttermilk and lightly beaten eggs.
    Stir just until combined, leaving some lumps (if you over mix, your pancakes will be tough instead of light and fluffy)
    Melt butter in skillet or pan.
    Pour about a 1/4 cup batter into pan, wait until bottom is golden brown, then flip and cook until golden on other side. Continue to add bits of butter to pan to prevent sticking as you make more pancakes.

    Makes about 16 four inch pancakes.


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