Apple Cinnamon Pancakes

I found this little gem of a recipe in the weirdest cookbook I have ever owned. It was some type of a budget cookbook that was supposed to help you save money by making food and freezing it for later. I don't know why this saved more money than just eating all that food, but seeing how I was just starting grad school when I bought the book and was insanely concerned about money I followed the instructions and soon filled a freezer full of leftovers from recipes in that book. I never really wanted to go back and eat those leftovers, but my roommate's boyfriend often asked if he could. I think someone saved money from that cookbook, but it certainly wasn't me. Anyway, this is the strangest pancake recipe I've made. It uses a blender and includes cottage cheese. However, it's turned out delicious each of the many dozens of times that I've made it. The pancakes are light and fluffy and have just enough apple cinnamon flavor. I keep toying with the idea of making a pecan butter sauce or apple cider sauce to use on them, but having grown up in Vermont I can't really say anything would be better than a little maple syrup and some butter. Put it all together and you've got a great Saturday morning breakfast.

Despite the long list of ingredients, the pancakes come together quickly. Mostly because you put all of this . . .

 . . . right in here . . .

. . . and blend it all together.

Then you pour it right into a heated pan. . .

and cook until bubbles are starting to appear and burst over the whole surface of the pancake.

Turn, cook the other side and then serve.

Apple Cinnamon Pancakes

Ingredients:
1 3/4 cup flour
1 cup buttermilk (or 1 cup water and 1/4 cup of powdered buttermilk which is what I usually have on hand)
1 small apple, peeled, cored and cut in quarters
1/4 cup low fat cottage cheese
1/4 cup oil
1/4 cup packed brown sugar
1 egg
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp salt

Directions:
Place all ingredients in a blender and process until smooth. I find it easier to add the liquids and then the flour a little bit at a time because otherwise it makes a paste and the bottom that won't blend well.

Heat a large skillet over medium heat. Coat pan with non-stick cooking spray and spoon 1/4 cup of batter at a time into the pan. Cook until bubbles appear on the surface and the edges appear cooked, about 2 minutes. Turn and cook another two minutes. Repeat with the rest of the batter.

Posted in: Breakfast