Griddle Cakes With Apples
Delicious griddle cakes with tender apples and a hint of sweetness, perfect for breakfast or brunch, appealing to those who love comforting, fruity pancakes.
Ingredients
Instructions
- Sift the flour into a bowl.
- Dissolve the yeast in warm milk.
- Mix in the egg, sugar, and a pinch of salt.
- Cover and let stand in a warm place to rise.
- Add the chopped and pared apples to the batter.
- Allow the batter to rise until it has doubled in size.
- Drop spoonfuls of batter onto a hot griddle or pan.
- Fry both sides until the pancakes are nicely browned.
- Serve the griddle cakes spread with jam or honey.
Tips & Substitutions
For a lighter texture, ensure your yeast is fresh and dissolved properly in warm milk. You can substitute the apples with other fruits like pears or bananas for variety. If you prefer a bit more sweetness, consider adding a teaspoon of vanilla extract or using flavored yogurt instead of plain milk. Always keep an eye on the griddle temperature to prevent burning.
Serving Suggestions
These griddle cakes are delightful served warm with a spread of jam or honey. For a complete breakfast, pair them with crispy bacon or sausage and a side of fruit. They also pair beautifully with Aunt Vickie'S Apple Dip for an extra flavor boost. Drizzle with maple syrup for a classic touch, or serve with yogurt for a lighter option.
Storage & Reheating
To store leftovers, place the cooled griddle cakes in an airtight container and refrigerate for up to 3 days. For reheating, place them in a toaster or on a skillet over low heat until warmed through, which helps maintain their texture. You can also microwave them for about 20-30 seconds, but be careful not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Griddle Cakes With Apples contains roughly 1074 calories, with 26g protein, 187g carbohydrates, and 25g fat. It is an excellent source of protein (51% of the Daily Value), iron (47% of the Daily Value), and potassium (31% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1390mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, you may need to adjust the amount of milk slightly, as whole wheat flour absorbs more liquid. Start with the same amount of milk and add more if the batter seems too thick.
What can I do if my batter doesn't rise?
If your batter doesn’t rise, it may be due to inactive yeast. Ensure your yeast is fresh and properly dissolved in warm milk (not hot). If the environment is too cold, try placing the batter in a warmer spot or near a preheated oven to encourage rising.
Can I freeze these griddle cakes for later use?
Absolutely! To freeze, allow the griddle cakes to cool completely, then stack them with parchment paper in between and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).