Hello Friend! This is my first blog, and like any ‘first time’ this blog will remain special to me. However, as the name suggests (everydayrecipe.in), I will try to prepare something which is indeed special, but with the ingredients that we use in our everyday food.
Last week I purchased few apples during our weekly grocery shopping. And as usual, in every possible way I tried my best to feed the raw apples to my son with the aid of different kinds of stories. Afterall, we all know, “an apple a day, keeps the doctors away”. Sadly, nothing worked. Hence this mom cum cook cum foodie tried to take the situation under control, and planned out something that will allow the apples to find its way into my family’s tummy and as well as heart.
So, what shall we wait for? Let’s start our mission for super soft, super tasty Apple & Cinnamon Pan cake.
Preparation Time: 15 minutes Cooking Time: Around 35 minutes on low flame Yield: 6 -7 Pan Cakes Equipments used: Skillet Pan, Turner, Mixing bowls, Blender, one scoop
Ingredients:
- One peeled Apple cut into two halves
- 1/3 cup sugar
- 1 egg
- 1 cup milk
- 1 cup all purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon grinded cinnamon powder
- 1/8 teaspoon salt
- Pinch of dried coconut powder for garnishing
- 1 tablespoon vegetable oil
Method:
- Take one of the half piece apple and chop the same into small chunks
- Mix the apple chunks with grinded cinnamon powder
- Take the another half piece apple and blend the same with one cup milk
- In a bowl, mix, egg, sugar and salt
- Now add the milk and apple smoothie to the egg mix and combine the mixture properly
- Combine flour and baking powder in another bowl and keep it aside for 2 minutes
- Now pour the dry ingredients in the wet ingredients and mix the same properly, so that no lumps are left
- Add the apple chunks and cinnamon powder mix in the above mixture and spread it properly with a spoon or spatula
- Heat a non-stick skillet pan on low burning flame
- Add half teaspoon oil in the pan
- When the oil is hot, scoop around ¼ cup batter in the pan
- Cook one side until bubbles form on the surface
- Flip the batter in the pan. Add half teaspoon oil and cook the other side. Cook till the pan cake turns golden brown
- Garnish the pancakes with a pinch of dried coconut powder for added flavour
Tips:
- Do not use mustard oil. As mustard oil has very strong flavor. Coconut oil can be used depending on your choice of flavor
- If time is not a constraint, try to cook the pan cakes on low flame. Low flame will give you more control on colour, taste as well as texture
- While blending apple with milk, cut the apple into small pieces. This will reduce the chances of having apple chunks in smoothie
- Don’t try to make pan cakes too sweet. Less sweetened pan cakes provide you more options with adding flavours, like honey or maple syrup
- Many of you might have experienced that the first one generally comes out over cooked. The solution is while heating the pan and oil, heat it on low flame
