I followed the recipe pretty exactly. Not wanting to choose between milk or yogurt, I did 3/4 c. milk and 3/4 c. yogurt, and this worked well. And Pink Lady apples, because they're the best ever, for everything, especially eating.
The thing about these pancakes is that they get rather thick and this makes it hard to cook them all the way through without burning the outsides. Maybe this is just because I'm not experienced in latke-making or, possibly, because I'm not a good pancake-maker in general. So, with these, I encourage spreading the pancake around—which isn't easy—and cooking at a slightly lower temperature than regular pancakes so that you can keep them on the griddle for longer.
I tried to get all New England in the middle of the pancake-cooking and added some shredded cheddar cheese to the batter. Result: nothing mind-blowing but worth a try. Next time I might try some cinnamon, but I kind of like making something with apples and without cinnamon every once in a while.
I topped mine with plain yogurt, microwave-toasted walnuts, and maple syrup.
Added bonus: these pancakes freeze really well. So you can make some for dinner one night (which is what I did), freeze the leftovers, and have a fantastic breakfast some day in the future.
0 comments:
Post a Comment