Bavarian Apple Pancake Dry Mix (Homemade Holiday Gift)
Makes Sixteen 8-inch pancakes
Ingredients
2 cups all purpose flour
¾ cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of salt
4 large eggs
1-1 ¼ cup milk
2 teaspoons canola oil
2 teaspoons vanilla extract
2 teaspoons grated orange or lemon zest
4 cups peeled, cored, and diced Jonathan , Granny Smith, or Fuji Apples
Nonstick cooking spray
Optional toppings: confectioners’ sugar, fresh fruit, yogurt, or ice cream
Directions
In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. In a separate bowl combine, the eggs, 1 cup of the milk, and the oil, vanilla, and zest, and mix well. Make a well in the center of the dry ingredients and slowly incorporate the wet ingredients, blending thoroughly. Add the diced apples.
NOTE: If batter is too thick to spread out easily when spooned into a hot skillet, add more milk little by little. If you chose to make the batter one day ahead, cover and refrigerate without adding the apples until ready to use.
Heat a nonstick 10-inch skillet over medium heat and lightly coat with nonstick cooking spray. Add a thin layer of batter (about ½ cup) and let brown on one side. With a spatula, gently flip and brown the other side. The pancake should be about twice as thick as a crepe (1/16 to 1/8 inch). Respray the pan with nonstick cooking spray before each pancake.
Fold the cooked pancakes in half, and serve two per serving. Top with confectioners’ sugar, fresh fruit, ice cream, or yogurt. You may also serve with fruit or maple syrup.