Monthly Food Column – How to Make Apple, Zucchini, Pumpkin, and Banana Pancakes

From Dennis Weaver Of The Prepared Pantry

When I was a kid, my mother used to grate Jonathan apples, with the skin, and add them to her pancake batter along with a teaspoon of cinnamon. The grated apples would soften a bit as the pancakes were cooked. There would be a taste of apple in every bite and glimpses of red poking through. They were my favorite pancakes.

Years later, I discovered that I could mash bananas and add them to my pancake batter. Still later, I added pumpkin puree. And then grated zucchini. Finally, I found that all were especially scrumptious with cinnamon chips.

Every cook should have this collection of recipes stashed in the kitchen. They are very good pancakes—exceptional. And no matter how much syrup you drizzle over the top, knowing your pancakes are loaded with natural fruit or veggies, makes all that syrup seem a little less guilty.

The Recipes

These pancakes are easy to make. The batter is much the same—you just add grated apple or zucchini, mashed bananas, or pumpkin puree to your batter. They cook the same way. But they are a terrific change of pace and they’re healthy. Because they’re loaded with cinnamon chips, they are very good.

Cinnamon Chip Apple Pancakes

1 cup all-purpose flour
1 tablespoon granulated sugar
2 tablespoons dry buttermilk powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cups grated tart apple
1 large eggs
1 tablespoons oil
3/4 cups water, more or less
1/2 cup cinnamon chips

Preheat the griddle to medium hot. Just before cooking, spread a little butter on the hot griddle.

In a large bowl, whisk the dry ingredients together.

In a medium bowl, whisk the grated apple, eggs, oil, and most of the water together.

Add the wet ingredients to the dry ingredients. Stir, adding more water as needed to reach the right consistency. Fold in the cinnamon chips. Do not over beat. There should be some lumps remaining in the batter.

Pour circles of batter onto the hot griddle. Cook until bubbles start to set in the top of the batter and the edges start to look dry.

Flip the pancakes and cook until both sides are a golden brown. Serve immediately.

Cinnamon Chip Zucchini Pancakes

1 cup all-purpose flour
1 tablespoon granulated sugar
2 tablespoons dry buttermilk powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cups grated zucchini
1 large eggs
1 tablespoons oil
1/2 cups water, more or less
1/2 cup cinnamon chips

Preheat the griddle to medium hot. Just before cooking, spread a little butter on the hot griddle.

n a large bowl, whisk the dry ingredients together.

In a medium bowl, whisk the grated zucchini, eggs, oil, and most of the water together.

Add the wet ingredients to the dry ingredients. Stir, adding more water as needed to reach the right consistency. Fold in the cinnamon chips. Do not over beat. There should be some lumps remaining in the batter.

Pour circles of batter onto the hot griddle. Cook until bubbles start to set in the top of the batter and the edges start to look dry.

Flip the pancakes and cook until both sides are a golden brown. Serve immediately.

Cinnamon Chip Banana Pancakes

1 cup all-purpose flour
1 tablespoon granulated sugar
2 tablespoons dry buttermilk powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cups mashed ripe banana
1 large eggs
1 tablespoons oil
3/4 cups plus 2 tablespoons water, more or less
1/2 cup cinnamon chips

Preheat the griddle to medium hot. Just before cooking, spread a little butter on the hot griddle.

In a large bowl, whisk the dry ingredients together.

In a medium bowl, whisk the mashed bananas, banana flavor, eggs, oil, and most of the water together.

Add the wet ingredients to the dry ingredients. Stir, adding more water as needed to reach the right consistency. Fold in the cinnamon chips.

Do not over beat. There should be some lumps remaining in the batter.

Pour circles of batter onto the hot griddle. Cook until bubbles start to set in the top of the batter and the edges start to look dry.

Flip the pancakes and cook until both sides are a golden brown. Serve immediately.

Cinnamon Chip Pumpkin Pancakes

1 cups all-purpose flour
1 tablespoons granulated sugar
2 tablespoons dry buttermilk powder
1/2 teaspoon baking soda
1 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon dry ginger
1/4 teaspoon ground cloves
1 cups canned pumpkin
1 large eggs
1 tablespoons oil
3/4 cups water, more or less
2/3 cup cinnamon chips

Preheat the griddle to medium hot. Just before cooking, spread a little butter on the hot griddle.

In a large bowl, whisk the dry ingredients together.

In a medium bowl, whisk the canned pumpkin, eggs, oil, and most of the water together.

Add the wet ingredients to the dry ingredients. Stir, adding more water as needed to reach the right consistency. Fold in the cinnamon chips.

Do not over beat. There should be some lumps remaining in the batter.
Pour circles of batter onto the hot griddle. Cook until bubbles start to set in the top of the batter and the edges start to look dry.

Flip the pancakes and cook until both sides are a golden brown. Serve immediately.

Dennis Weaver is the founder of The Prepared Pantry and the author of How to Bake a 250 page book that you can get for free. You can get cinnamon chips and other baking supplies at the company’s store as well as a complete selection of pancakes mixes including gourmet pancake mixes like Lemon Meringue and Raspberry Sour Cream.

Copyright © Dennis Weaver :: The Prepared Pantry :: Grandma’s Home Blogger Place :: All Rights Reserved