copyright Jill Lightner 2018

Shredded Apple Pancakes

Makes about ten 5-inch pancakes

This recipe is from my forthcoming book Scraps, Stems, and Peels: Recipes and Tips for Rethinking Food Waste at Home (Skipstone, 2o18). You can substitute 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice or white vinegar for the milk and yogurt combination here. If you prefer, a medium Asian pear or two medium carrots can be subbed in for the apple. 

1 cup all-purpose flour

1 ½  teaspoons baking powder

½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
pinch cloves

1/4 teaspoon salt

1/3 cup sugar

1/2 cup sour cream or plain yogurt

1/2 cup milk 

3 tablespoons butter, melted

1 egg or two egg whites

 1 medium apple, peeled, cored and grated

Heat a nonstick pan, well-seasoned skillet, or griddle over medium heat. Prepare the batter while the pan heats up.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt and sugar. In a separate small bowl, whisk together the sour cream, milk, melted butter and eggs. Make a well in the dry ingredients and add the wet mixture all at once, Stir with a spatula or wooden spoon until the mixture is fairly smooth, then add the grated apple and mix just to combine. 

 

Using a ¼ -cup measure, pour the batter into the skillet, being careful not to crowd the pan. Cook until the bottom of each pancake is well-browned and bubbles have appeared on the surface of the pancake and are beginning to break, about 4 minutes. Flip the pancakes and cook  until well-browned, another 4 minutes.