Ingredients
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2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
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1 cup oatmeal (old-fashioned or quick-cooking)
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2 teaspoons baking powder
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2 teaspoons baking soda
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1/2 teaspoon salt
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2 cups milk
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1 teaspoon vanilla
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2 tablespoons fresh lemon juice
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1 cup heavy cream
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3 eggs
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2 cups finely-chopped apples (I recommend Rome , Empire, Cortland , or the best, local, cooking apple that is currently in season)
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1/2 cup golden raisin, chopped
Instructions
- Mix dry ingredients together thoroughly.
- Add lemon juice to cream and let sit for 2 minutes.
- While cream sits, beat eggs into the milk. Combine with cream and vanilla.
- Toss apples, raisins, pecans, and lemon zest with the dry mix.
- Preheat lightly-greased griddle medium to medium-high.
- Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. Do not overmix or pancakes will not be as light.
- Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
- Cook until done in the middle – adjusting heat if necessary to avoid burning.
- Continue, greasing griddle as necessary, until all pancakes are cooked.
- Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don’t cook properly in the center.
- Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
- Leftovers can be eaten cold for breakfast or snacks.
- Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.