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Apple Pancakes
1 tablespoon fat 1 tablespoon sugar 2 eggs 1 1/2 cups flour 1 teaspoon baking-powder 1 cup apples Cinnamon Milk Cream the fat and sugar, add the beaten eggs, the flour sifted with the baking-powder and cinnamon, and the finely chopped apples. Then gradually add milk to make a medium batter. Bake on a griddle as for ordinary pancakes and serve in an overlapping row around a platter of pork chops or serve separately with roast pork, either hot or cold. Cooked apples or a dry apple sauce may be used with batter in the same way.
A sweet-spiced griddle cake meant as a starch alongside pork rather than a breakfast plate. Two quantities are left to the cook's judgment, so mix by feel.
- The milkNo amount is given at all. Start with about 3/4 cup and add more until the batter ribbons thickly off the spoon — looser than a drop biscuit dough, thicker than crepe batter. Something close to 1 cup total will usually give the "medium batter" the recipe asks for.
- CinnamonAlso unmeasured. Half a teaspoon sifted in with the flour flavours the batch without fighting the pork; a full teaspoon pushes it toward dessert.
- SaltThe list omits it. If you use unsalted butter or oil, add 1/2 teaspoon salt with the flour.
- "Fat"Unspecified: butter, lard or bacon drippings will all work. Drippings suit the pork-chop service; butter gives a milder cake.
- The applesOne cup means a cup of chopped fruit, about one medium firm apple. Chop it genuinely fine — a quarter-inch dice at most — or the pieces stay raw in the short griddle time and tear the cakes when you turn them.
- Griddle heatMedium, around 375F. The sugar and the apple juices brown faster than a plain pancake, so a hot griddle scorches the outside before the centre sets.
- Size and yieldMake them small, three to four inches, so they hold together and overlap neatly on the platter. Expect about a dozen from this batter, enough for four as a side dish.
- The apple sauce variationIf you substitute cooked apples or the dry apple sauce the recipe names, hold back the milk further; cooked fruit gives up its moisture into the batter more readily than raw dice does.