- Serves: 8
- Prep Time: 15m
- Cook Time: 5m
- Ready In: 20m
When my lads were small, I made them every 6 weeks or so. Sometimes I take a short cut and use Aunt Jemima mix and add all the ingredients below except for the all purpose flour, baking powder and salt.
- 1 Cup All Purpose Flour
- 3 Tablespoons Cornmeal Flour
- 3 Tablespoons Brown Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Egg Beaten
- 1 Cup Milk
- 2 Tablespoons Plain Yogurt
- 3 Tablespoons Vegetable Oil, for frying
- 2 Large Apples, peeled and cored
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Lemon Zest
In a large bowl, mix both types of flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg, yogurt and oil.
Grate apples, sprinkle cinnamon and lemon zest on the grated apples and mix lightly, not too long, until smooth. If mixture is too thin or runny, add a bid of corn- flour.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using about 2 heaping tablespoons for each pancake. Brown on both sides.
Serve hot, topped lightly with maple syrup or honey. Optionally, top with whipped cream or vanilla ice cream (for dessert).