Brace yourselves for the first of many hangover posts. Today’s damage: late night whiskey. Good thing I have the day off with absolutely no agenda, and four past-their-prime apples taunting me in my kitchen. Let it be known that I hate throwing food away! I accept you challenge, apples. I may be a bit hazy, but I will not be made a mockery of!
The morning starts with a walk-of-shame style jaunt to the grocery store. Which of course is when you sport last night’s ensemble (minus the bra, plus a sweatshirt) and a face crusted with mascara to the supermarket, because you need a block of cheese at ten a.m. for the very necessary apple cheddar pancakes. And you will wash said pancakes down with black coffee and 6 consecutive hours of Say Yes To The Dress.
1 cup flour
¾ cup milk (I used unsweetened almond because that’s what was in the fridge)
¾ cup good cheddar, grated
3 tbs brown sugar
1 tbs white sugar
4 tbs butter + extra for the griddle
1 tbs baking powder
1 tsp vanilla
a pinch of salt
maple syrup to serve
First, I actually fried up some thick slices of pepper bacon because it is ahh-mazing with these pancakes. But I ate it. And then started the pancakes. I suggest you do the same. In a large bowl combine the milk, eggs, vanilla, and white sugar. Then, melt 3 tbs of the butter and whisk it into the milk mixture. I just melted the butter in the skillet I was about to cook the apples in, but if you feel like dirtying an extra pan, knock yourself out. Then, in a small bowl, combine the flour and baking soda with a pinch of salt. Add the dry to the wet, and stir until it just comes together. Don’t over mix your batter! Or the hangover gods will smite you with sub-par apple cheddar pancakes.
Let the batter rest while you get started on peeling the apples. I used honeycrisps because that’s what was lying around in my fruit bowl. If you are using granny smiths, which I usually do, just cook them a bit longer and add in an extra tbs of brown sugar. Slice the peeled apples into ¼ inch slices and toss ‘em in a pan with the remaining tbs of butter. Add the zest and juice of the lemon, and cook over medium heat for a few minutes until they soften. Then, add a pinch of salt and the brown sugar. Reduce the heat to a simmer and let it bubble away while you get workin’ on the pancakes.
Heat your pan or griddle to medium heat and coat with butter. Ladle in the pancake batter and once they are cooked on the 1st side, sprinkle the cheddar on top and flip. Be sure to let some of the cheese go over the edge of the batter for maximum lacey, crispy, goodness. The cheese doesn’t melt so much, instead it becomes nutty and wonderful and savory with the sweet pancakes.
Well, that was easy. Stack your pancakes, top with apples, and cover in plenty of maple syrup; enough to drown the image of you dancing like a damn fool last night. You’re welcome.
- 1 cup flour
- ¾ cup milk (I used unsweetened almond because that’s what was in the fridge)
- ¾ cup good cheddar, grated
- 2 eggs
- 4 apples
- 1 lemon
- 3 tbs brown sugar
- 1tbs white sugar
- 4 tbs butter + extra for the griddle
- 1tbs baking powder
- 1 tsp vanilla
- a pinch of salt
- maple syrup to serve
- In a large bowl combine the milk, eggs, vanilla, and 1 tbs of the brown sugar
- Melt 3 tbs of the butter and whisk it into the milk mixture
- In a separate bowl, combine the flour and baking soda with a pinch of salt
- Add the dry to the wet and stir until it just comes together
- Let the batter rest while you peel and slice the apples
- Add to a pan over medium heat with 1 tbs butter and the juice and zest of 1 lemon
- Cook for a few minutes until they soften, then add a pinch of salt and the 3 tbs of brown sugar Reduce the heat to a simmer
- Heat your pan or griddle to medium heat and coat with butter
- Ladle in the pancake batter
- Once they are cooked on the 1st side, sprinkle the cheddar on top and flip
- Stack pancakes, top with apples, and cover in plenty of maple syrup