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Apple Pancakes.

Small cubed fresh apple chunks are a great addition to pancake batter.

This batter recipe is remarkably easy to follow.

Plus good use of two apples that are beginning to turn soft. How many of you use the cap from the bottle of vanilla extract to measure vanilla? It works if the cap holds about a teaspoon of vanilla.

The flour I use is a wheat pastry flour from our local Cairnspring Mills.

Our good friend, Georgia Johnson, recommended this flour.

Cairn Springs was holding a drive-by, trunk pick-up of 50 pound bags of their flours.

When I learned of this opportunity, I quickly calculated I use 30 lbs of flour a year, so it is a good investment.

In time, I will learn to adjust my recipes to this particular flour.

Ingredients

• Flour, 2 cups
• Milk, 2 cups
• Eggs, 2 large
• Melted butter, 2 tablespoons (optional)
• Baking powder, 1and ½ teaspoons
• Vanilla extract, capful
• Cooking oil, as needed
• Apples, 2 medium, peeled and cubed small

Preparation

Using a whisk, mix together all the ingredients except the chopped apples. Add the apples. Mix. Heat about a tablespoon of cooking oil in a fry pan. Use a medium size ladle and put a ladleful of batter into a hot pan. Take care as you adjust the heat to medium high. They quickly brown and you will flip them over. The batter will be thin and the apples stay softly firm. Add a bit of cooking oil for each pancake. Serve with the topping of your choice.