Apple Pancakes with Apple Cider Syrup: Breakfast Is Served

Apple Pancakes with Apple Cider Syrup: Breakfast Is Served

Hi everybody :)

Welcome to another Breakfast Is Served Sunday, if you're just tuning in to my blog every Sunday I post a Breakfast Is Served, today you're in for a treat. I have not one but two recipes to share. YAH!  :) The last Breakfast Is Served is found here.

I decided to make apple pancakes and apple cider syrup for breakfast today because I thought it would be perfect for Fall. Here's how I made it:

For The Pancakes:

Apple Pancakes adapted partly Cook's Illustrated Cookbook
1 1/2 cups milk (use less milk for thicker pancakes more for thinner)
1 tablespoon lemon juice
1 1/2 - 2 cups (10 ounces) all-purpose flour (use less flour for thicker pancakes more for thinner)
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (not shown in picture)
1 large egg
2 tablespoons unsalted butter, melted and cooled (not shown in picture)
3/4 cup diced peeled apple (1 apple) (I used Golden Delicious)
1-2 teaspoons vegetable oil

Whisk milk and lemon juice together in large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl.

Dry Mixture

Add egg, melted butter, and apple to milk mixture and whisk until combined. Make well in center of dry ingredients; pour in milk mixture and whisk very gently until just combined (few lumps should remain). Do not over-mix.

Adding Milk Mixture to Dry Mixture

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Heat 1 tablespoon oil in 12-inch non-stick skillet over medium heat until shimmering. When the pan is hot, turn it down slightly. For each pancake, pour 1/4 cup of the batter onto the center of the skillet.  Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.

Pancake Before Flipping

Using thin, wide spatula. Flip pancakes and cook until second side is golden brown, 1 to 1 1/2 minutes longer. Repeat with remaining batter, adding more oil to the pan as necessary. Makes about 8 medium pancakes, Serving 4 to 6

 








For the Apple Cider Syrup: 

Apple Cider Syrup: adapted Taste of Home
1/2 cup sugar
1  tablespoon cornstarch 
1/8  teaspoon ground cinnamon
1/8  teaspoon ground nutmeg ( I used apple pie spice)
1 cup apple cider or juice
2  tablespoons butter, cubed
1  tablespoon lemon juice
I added thinly slice apples and chopped toasted walnuts.

For the  Syrup:
In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. 

Sugar Mixture

Stir in cider until smooth. 

Sugar Mixture and Apple Cider

Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer.

Adding Juice and Butter

 Stir in butter, lemon juice, and

Adding thinly sliced Apple

 



1 thinly sliced apple. Add toasted walnuts to the syrup and serve with pancakes. (1-1/2 cups syrup).

What I Did and/or Think:
I made the following changes I listed above; using apple pie spice and adding apple and walnut to the syrup.

The pancakes were light, fluffy and delicious. The syrup was lemony and delicious; was GREAT with the pancakes. This is definitely a REPEAT!

 ENJOY! Come again..... 

Linked to:   
Make Ahead Meals for Busy Moms: Melt-in-Your-Mouth Monday Recipe Blog Hop # 83
Just Something I Whipped Up
Flour Me With Love: Mix it up Monday!
Sundae Scoop @ I Heart Naptime
Jaime @ Mom's Test Kitchen
Scrumptious Sunday Recipe Link Party @ AddictedRecipes
Must Try Mondays: My Favorite Finds 
Fall Favorites Link Party

Plate-Size Cookies, Resized

Plate-Size Cookies, Resized

Hi everybody :)

I woke up this morning with a serious sweet-tooth attack. This led me to my cookbooks. In a time like this the only cure is COOKIES. I love baking cookies more than anything else. My favorite cookie is Oatmeal.
So I started out looking for the BIGGEST oatmeal cookies I can find. One that's full of craisins, walnuts, coconut, and chocolate, all my favorite ingredients in an oatmeal cookie.

And I thought I might had succeeded.... 

Plate-Sized Cookie

until I had to reevaluate my choice....  (see What I Did and/or Think below)

Plate-Size Cookies adapted  The Fannie Farmer Baking Book

Ingredients
1 cup vegetable shortening (I used Butter-Flavored Crisco)
1 1/2 cups brown sugar
3 eggs
2 teaspoons vanilla extract
1/2 cup water
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1 cup chopped nuts (I used walnuts)
1 cup raisins (I used dried cranberries or craisins)
1 cup grated coconut
1 cup (6 ounces) semisweet chocolate morsels (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips)
3 cups uncooked oatmeal (not instant) (I used old fashioned oatmeal)

Directions

Preheat the oven to 350°F and grease your biggest cookie sheets.
Combine the shortening and sugar in a very large mixing bowl, and beat until thoroughly blended.

Beating Shortening and Sugar

Beat in the eggs, one at a time, then add the vanilla and water, and beat well. Stir and toss together the flour, salt, and baking soda.

Dough after adding the Flour

Add them to the first mixture and beat until completely mixed Add the nuts, raisins, coconut, chocolate morsels, and oatmeal, and stir until blended.

Cookie Dough

Using a 1/3-cup measure, scoop up pieces of dough and scrape them onto the prepared cookie sheets about 4 inches apart.

4 Cookies on a Sheet Pan

With your moistened fingertips, flatten each blob of dough into an even round about 4 1/2 inches across and 1/4 inch thick Bake for 15 to 20 minutes (watch them carefully), until the cookies have spread and are golden brown all over. Remove from the oven and let cool on the sheet for a minute, then using a wide spatula transfer them to rack to cool completely.

What I Did and/or Think:
I started off following the directions in the recipe using a 1/3 cup measure to scoop out the cookies, doing that I only cook 4 cookies at a time.  For a golden brown color I let my cookies cook for 9-10 minutes. I also use my Silpat Baking Mat. Cooking the cookies for 15 minutes as stated in the recipe cause them to be over-cooked. The cookies were great but they was thin, and being so big cause them to be difficult to move without coming apart.

They had to be resized. So I use my medium OXO Good Grips Cookie Scoop to scoop the dough out between chilling it. Bake at 350 degree for about 8 minutes and PERFECT-O! I had nice chewy cookies although not plate-sized, but totally worthy of a REPEAT!

Regular-Sized Cookies

ENJOY! Come again....

Linking to
Not Your Ordinary Recipes: Foodtastic Friday
Whipper Berry: Friday Flair Link Party 
The Better Baker Weekend Potluck
Sweets for Saturday @ Sweet As Sugar Cookies
Show Your Stuff
Foodie Friday @ Simple Living 

Wheat Germ Crackers: The 3 S (Salty, Sweet, or Savory)

Wheat Germ Crackers: The 3 S (Salty, Sweet, or Savory)

Hi everybody :)

This is a first for me, in all the years I been baking, I never made crackers before! I don't know what took me so long to start, but now that I did; this wouldn't be the last time. I love baking cookies but it didn't occur to me to bake my own crackers until now. I seen some interesting crackers recipes on Pinterest too and even pinned some of them, so it still hard to believe.

This recipe comes from my collection of cookbooks. I thought it would be a great heart-healthy recipe to share because it contain wheat germ and oatmeal. I may be wrong....but I'm giving it a try anyway. So here we go...  

















Wheat Germ Crackers adapted  Pure & Simple: Beta Sigma Phi

Ingredients
3 cups oatmeal (I used old-fashioned oatmeal)  
1 cup wheat germ (I used toasted wheat germ)
2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
3/4 cup vegetable oil
1 cup water
Salt to taste

Directions
Preheat oven to 325 degrees. Mix first 5 ingredients in bowl.

Dry Ingredients

Mix in mixture of oil and water.

Water & Oil

Water Added to Dry Ingredients

Divide dough into 3 balls.

Dough into 3 Balls

Roll out each ball on cookie sheet. Cut into cracker size. Sprinkle with salt.

Bake for 20 minutes or until lightly browned. Yield: 48 crackers.

What I Did  and/or Think:
I downsized the recipe to make half. I wanted to have a little fun with the recipe. I divided the dough into 3 balls as stated above. With the first ball; I sprinkled coarse salt on top of the crackers as stated.

Salty

The second ball I sprinkled the top of the crackers with cinnamon/sugar mixture and

Sweet

for the third ball the top with Mrs. Dash Onion & Garlic Seasoning and Salad Supreme.

Savory

I used my heart-shape cookie cutter and bake them on my Silpat Baking Mat.

The dough was shiny because of the oil and was easy to work with after refrigerating for about 30 minutes.
Because of the oatmeal and the wheat germ the dough is brown already so be careful when baking them to avoid over-browning.

The taste: The crackers overall have a nutty crunchy taste. The salted crackers remind me of wheat thins and would go great with cream cheese spreads or chicken salads  The cinnamon/sugar crackers had a lightly sweetened taste to it and would be great with peanut butter. The savory crackers had a nutty, onion, earthy taste and would be perfect for meat and cheese trays.

Although this goes without saying, but I'm going to say it anyway...y'all know what this recipe is....IT'S A REPEAT!

If you haven't made homemade crackers before, this is a easy recipe to try out. Don't put it off like I did :) Get in the kitchen NOW...HURRY and make some crackers! :D Have fun and experiment with the toppings, I would love to know what flavors you come up with.

ENJOY! Come again.....

Shared with: 
Lady Behind the Curtain: Cast Party Wednesday: Link Party #58, 
A Little Nosh: Tastetastic Thursday
Show Case Your Talent  @What's Cooking Love 
BYOB @ girlichef: BYOB - Bake Your Own Bread
Full Plate Thursday @ Miz Helen's Country Cottage
What's Cooking Wednesday