The Perfect Apple Pancakes

Have you ever heard the saying, “The apple doesn’t fall far from the tree”? It’s true, so if you find a tree you won’t have to go far to harvest some of this season’s best natural product: apples. These crunchy delights are the perfect accompaniment to a batch of golden pancake batter, but cooking them can often be far from perfect. Anyone that’s tried knows that the fruit can cause major problems in the pan, leaving your loved ones to grimace as they choke down burnt, soggy, heavy or gooey flapjacks just to spare your feelings. So how can you prepare these goodies without making a mess of your morning?

First, start with the ripest, juiciest, most colorful apples you can find - if not directly from the orchard, then at your local grocery store. Make sure they don’t have lumps, bruises, or wormholes, and gently squeeze and smell each one to make certain you’re taking home the best. There are many varieties: McIntosh, Golden Delicious, Granny Smith, and so on; just pick your favorite or grab a mixed bag! The second element is no less important: the batter. Use pre-mixed if you’re a kitchen klutz, or grandma’s family recipe for the more advanced, but however you make it, give it love, and be sure not to overstir!

Now the tricky part: how to cut the apples. You have some choices here - I like to cut thin slices, as chunks or thick cuts will keep the surface of the cakes from touching the pan. Cut the apple in half lengthwise, then carefully pare out the seeds and rough stuff. Don’t hold the apple in your hand as you cut, Rambo - that's what cutting boards are for. The sharper the knife, the easier this step will be. Place the flat edge of a half down on the board. (You can leave the skin on or take it off, but it is the healthiest part!) Now cut THIN slices until you get it all, maybe 10-12 slices per half. Note: try not to have too many slices going at one time, as the unused ones will start to brown. It helps to have a friend cut as you cook for maximum freshness.

Now you’re ready!

Pour a medium-sized pancake onto a hot griddle (medium-high), and lay apple slices down over the batter. Gently push them into the pancake with a spoon, so when you flip it, the other side will get properly cooked. Let your flapjack cook a minute or two until edges are dry, then using a spatula, flip once (daredevils can do the panhandle toss - just be ready to give that one to the family dog if you miss!). Cook for another minute or two, and then off onto a plate. Cover it up and repeat as many times as you want until you’re ready to eat!

Other, controversial methods of apple cutting involve cubing, dicing, or even shredding, but at some point you begin to lose the spirit, or "chi" of the apple, even though the taste remains. Top your creations off with a little cinnamon, sugar, syrup, jelly, or anything else - have some fun with it! Enjoy the fruits of the season as often as you can, because as another saying goes, “An apple a day keeps the doctor away,” and that’s a good thing with today’s rising medical costs.