Receta Apple Butterscotch Chip Pancakes
Experimenting with recipes matters. For me it's what keeps cooking interesting.
One of my favorite recipes to experiment with is pancakes. Their neutral flavor craves creativity!
This recipe started as apple-cinnamon pancakes and somehow along the way butterscotch chips found their way into the batter.
It's a crap shoot when you start messing with the ingredients in recipes but I find if you go with flavors you like (butterscotch is one of my favorite flavors) chances are things can't go too wrong.
Plus the great thing about experimenting with pancake recipes is even if they don't turn out as good as expected you can always fix them with some extra syrup on top!
Pancakes for breakfast on a weekday?
One thing that makes my weekday mornings better is having pancakes for breakfast. Gives me the feeling of the weekend!
With no time to make them during the week, we make a double batch of pancakes on the weekend and freeze the extras in a freezer bag.
During the week, you simply pop the frozen pancakes in the toaster for a quick hot breakfast. Topped with maple syrup makes it a tasty way to start the workday!
Apple Butterscotch Chip Pancakes
Fluffy pancakes with shredded apple and butterscotch chips inside.
Recipe Inspiration: Apple Cinnamon Pancakes from 2010 Milk Calendar
Makes: 8 pancakes
Time to prepare: 10 to 15 minutes
Cooking Time: about 4 minutes for each pancake
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 egg
- 1 tbsp canola oil
- 1 1/2 cups milk
- 1 apple, peeled, cored and grated
- 1/4 cup butterscotch chips
In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon and salt. Set aside.
In a separate bowl, whisk together, egg, oil and milk. Stir in grated apple and butterscotch chips. Add to dry ingredients and stir gently to combine (a few lumps should remain)
Heat a large non-stick skillet over medium heat. Scoop about 1/3 cup batter into skillet. Cook until batter on bottom turns golden brown, about 2 to 3 minutes. Flip to cook the other side.
Repeat with remaining batter, adjusting the heat as necessary to prevent burning.