PFAS and PFOA free<\/li>\n<\/ul>\nEach fry pan has a diamond-infused ceramic nonstick coating that gives eggs, pancakes, and so much more the royal treatment. I also love the fact they can go from stovetop to oven up to 600\u00b0F, this is great idea for keeping foods warm until family is ready to eat.<\/p>\n
The world is full of made to eat meals, everything packaged, hurry\u2026hurry\u2026hurry.<\/p>\n
Growing up my mom, grandmother and aunts would always make scratch pancakes (pretty much everything from scratch), then I fell to the box mixes because it was easy. Over time, everything tasted the same and I started to experiment with variations when I\u2019m in the mood for pancakes. Now I have an air proof canister of base dry ingredients that I can make any combination from sweet to savory!<\/p>\n
Sharing a couple ideas below.<\/p>\n
Apple Pancakes<\/strong><\/p>\n2\u00a0cups\u00a0all purpose flour<\/p>\n
4\u00a0teaspoons\u00a0baking powder<\/p>\n
1\u00a0teaspoon\u00a0salt<\/p>\n
1\u00a0tablespoon\u00a0sugar<\/p>\n
2\u00a0eggs<\/p>\n
1\u00a01<\/sup>\/2<\/sub>\u00a0teaspoons\u00a0vanilla extract<\/p>\n1\u00a03<\/sup>\/4<\/sub>\u00a0cups\u00a0whole milk<\/p>\n1<\/sup>\/4<\/sub>\u00a0cup\u00a0plus two tablespoons melted butter (plus more for the pan)<\/p>\n2-3\u00a0granny smith apples, peeled, cored and thinly sliced<\/p>\n
1\u00a0tablespoon\u00a0maple syrup<\/p>\n
<\/p>\n
\n- Melt the two tablespoons of butter in a pan. When the butter just starts to bubble, add the apples. Cook over a medium heat until they start to release their liquid. Add the maple syrup and cook until the apples start to caramelize. Remove from heat and set aside.<\/li>\n
- Sift the dry ingredients together and set aside. Add the eggs, vanilla extract and milk in a mixing bowl and beat at a high speed with an electric mixer or whisk for a few minutes until the liquid looks frothy. Add the flour and mix on the lowest speed until the large lumps disappear. Gently blend in the melted butter and apples. Do not over mix.<\/li>\n
- Melt a tablespoon of butter in a heavy skillet over a medium high heat (the pan needs to be hot). Test it by putting a drop of batter in the pan, if it sizzles, it’s hot enough. Using a soup ladle, add as many pancakes to the pan as it will hold without crowding. When you start to see bubbles forming and the edges starting to harden, flip the pancakes over and cook for a few minutes on the other side. Serve with warm maple syrup.<\/li>\n
- Enjoy!<\/li>\n<\/ol>\n
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