30 mins
Ingredients
2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
1 cup oatmeal (old-fashioned or quick-cooking)
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups milk
1 teaspoon vanilla
2 tablespoons fresh lemon juice
1 cup heavy cream
3 eggs
2 cups finely-chopped apples (I recommend Rome , Empire, Cortland , or the best, local, cooking apple that is currently in season)
1/2 cup golden raisin, chopped
1/4 cup pecans, finely chopped
1/2 teaspoon lemon zest (optional)
Additional milk (optional)
Directions
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 butter 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.
Butter 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.