I’ve always associated American classics with my favorite childhood memories – and in my own personal life experience, nothing is more quintessentially Americana than New England in the Fall. That means maple sugar candy, walking along the rocky coastline of the Cape, apple cinnamon fritters at the local cider mill, watching the leaves change to bright vibrant oranges and reds, picking apples at the local orchard, and taking trips up into the Green and White Mountains with family. So this month, when I have the wonderful pleasure of hosting Monthly Mingle, a themed blog hop invented by the lovely Meeta of What’s for Lunch Honey, I chose the theme of Americana, for celebrating all of the great American classics of cuisine.
One of my favorite New England childhood memories is going camping with my family, and we would cook up a feast that would rival many of our favorite classics at home, including pancakes (yes, pancakes while camping!). And seriously, what can be more fun than making excellent seasonal breakfast goodness amid such beautiful scenery?
If there is one time I miss being in the States more than any other, it’s now, as Fall is approaching….
So anyways before I wax poetic too much about old memories… back to Americana tastiness – Apples are at the core (hahah) of American classic cuisine, especially in New England – and to me there is no better homage to Autumn than a pancake breakfast full of apple goodness. And all that chestnut flour just adds a nuttiness that pairs so well with the apples. Happy Fall and I hope you enjoy!
And if you want to participate in this month’s Monthly Mingle with your own Americana post, there’s still time! Check out my announcement post for further details
Apple Cinnamon Pancakes with Fried Apples, Gluten Free
Prep Time: 15 min
Total Time: 45 min
For the Fried Apple Topping:
- 4 apples, cored and thinly sliced
- a generous pat of butter (50g or 1/2 stick)
- a healthy sprinkling of brown sugar
- a pinch of cinnamon and nutmeg
For the Pancakes:
- 50 g hazelnut meal
- 75 g chestnut flour
- 45 g rice flour
- 40 g tapioca starch
- 1/2 tsp salt
- 2 tsp baking soda
- 200 mL buttermilk (or milk with a squeeze of lemon)
- 2 eggs, beaten
- 50 g oil
- 1 apple, peeled and cored and finely diced
- oil or butter for cooking pancakes
- To make the fried apples, heat a skillet on high heat and melt the butter. Add the apple slices and sugar and fry until soft, stirring occasionally. Once removed from heat stir in cinnamon and nutmeg.
- For the pancakes, combine all of the dry ingredients into a bowl. Combine all of the wet ingredients together into a separate bowl. Stir the wet into the dry ingredients, and adjust with a little more milk or flour if necessary. Then stir in the diced apple.
- Heat a griddle on medium high heat and add oil or butter and cook your pancakes – pour about 1/4 cup of batter onto the griddle, flip after a couple minutes when it is cooked enough to flip, and then when fully cooked through remove the pancake and stack on a plate to serve.
- Serve pancakes with fried apple topping, maple syrup, powdered sugar, whatever you want to make it tasty