makes6
servings
Golden Delicious or Granny Smith apples
1/ cups all-purpose flour1/ cup firmly packed golden brown sugar
teaspoons baking powder1/2 teaspoon ground cinnamon1/2 teaspoon salt
1/ teaspoon baking soda
3/ cups whole milk, plus more
as needed
large eggs
tablespoons unsalted butter, melted, plus room-temperature butter for serving
3/ cup chopped pecans Canola oil or unsalted butter for the griddle
Apple Syrup (page 5), warmed
Nutty Apple Pancakes with Apple Syrup
PREPARE THE BATTER
Peel and core the apples. Using the large holes of a box grater, shred the apples.Youshould have about 1/ cups. In a large bowl, sift together the flour, brown sugar, baking powder, cinnamon, salt, and baking soda. In a bowl, whisk together the milk, eggs, and melted butter. Pour over the flour mixture, then add the shredded apples and pecans. Stir just until combined. Do not overmix.
COOK THE PANCAKESHeat a griddle or large nonstick frying pan over medium-high heat.
Lightly grease the griddle with oil or butter. For each pancake, pour
about 1/ cup of the batter onto the griddle and spread it slightly with the back of the measuring cup. Cook until golden brown on the bottom and bubbles form and break onthe surface, about
1/minutes.Flip the pancakes and cook until theother sides are golden brown, about minute longer. Transfer to a plate and keep warm until all are cooked. Repeat with the remaining batter, greasing the griddle with more oil or butter as needed.
SERVE THE PANCAKESPour the warm apple syrup into a serving pitcher. Servethe pancakes piping hot, with syrup and butter for adding at the table.
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These delicious pancakes are fragrant with cinnamon, nuts, and apple. For a double dose of the fruit, an easy-to-make apple syrup is the ideal topping.
14Breakfast
makes4-6
servings
To prevent the berries from burning, use the medium-low heat setting on the waffle maker and carefully wipe the grid with paper towels between batches.
Berry Smash Whole-GrainWaffles with Berry Syrup
FOR THE BERRY SYRUP
(OPTIONAL)
cups fresh or thawed frozen blackberries or blueberries1/2 cup pure maple syrup
FOR THE WAFFLES
large eggs
1/2 cups whole milk
1/2 cup canola oil
3/ cup all-purpose flour1/2 cup whole-wheat flour1/2 cup rolled oats tablespoons firmly packed golden brown sugar tablespoon baking powder1/2 teaspoon ground cinnamon1/ teaspoon salt
cup fresh or thawed frozen blackberries or blueberries
MAKE THE SYRUP (OPTIONAL)
In a small saucepan, combine theberries and syrup. Bring toa rapid simmer over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally,until the berries havepopped and the syrup has thickened slightly,about 30 minutes.
PREHEAT A WAFFLE MAKERMeanwhile, preheat a waffle maker on the medium-low setting.
PREPARE THE BATTERIn a bowl, whisk together the eggs, milk, and oil. In a large bowl, whisk togetherthe all-purpose flour, whole-wheat flour, oats, brown sugar, baking powder, cinnamon, and salt. Make a well in the center of the dry ingredients, pour in the milk mixture, and whisk gently just until combined but with a few lumps. Gently stir in the berries.
COOK THE WAFFLES
When the waffle maker is ready, spoon batter overthe cooking grid, distributing theblackberries evenly; a standard 7-inch waffle maker requires about 1/ cup batter per waffle. Close the lid and cook until the steam subsides or the indicator light signals that the waffle is ready, 3–4 minutes. Carefully open the lid and transfer the waffle to a plate. Serve right away with berry syrup, if using. Repeat with the remaining batter, serving each waffle as it’s ready.
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Breakfast
Continued on page 18 »
makes10
doughnuts
cup all-purpose flour, plus flour for dusting
cup cake flour
1/ cup unsweetened
cocoa powder, preferably Dutch-process
teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt
large egg
1/2 cup sugar
1/2 cup buttermilk tablespoon unsalted
butter, melted
teaspoon pure vanilla extractCanola or peanut oil
for deep-frying
cups Vanilla Doughnut Glaze (page 5)
Pink, blue, and purple gel paste food coloring
Edible glitter andor edible silver star sprinkles for decorating (optional)
Galaxy Doughnuts
MAKE THEDOUGHIn a bowl, sift together the all-purpose flour, cake flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, using an electric mixer on low speed (use the paddle attachment for a stand mixer), beat the egg and sugar until creamy and pale. Add the buttermilk,melted butter, and vanilla and beat until blended. Add the flour mixture and beat, still on low speed, just until the mixture comes together into a soft dough. Cover and refrigerate the dough until firm, at least 30 minutes and up to hour.
HEAT THE OILLine a baking sheetwith paper towels.Pour oil into a deep-fryer or deep, heavy-bottomed sauté pan to a depth of 2 inches and warm over medium-high heat until it reads 360°F on a deep-frying thermometer.
CUT OUTTHE DOUGHNUTS
On a generously floured work surface, roll out the dough into a circle 0 inches in diameter and 1/ inch thick. Using a 3-inch round doughnut cutter, cut out as many doughnuts and holes as possible. Gather up the scraps and repeat rolling and cutting.
FRY THE DOUGHNUTS
Carefully lower 2–5 doughnuts and holes into the hot oil and deep-fry until dark brown and crusty on the first side, about
1/minutes.Turn overand cook until dark brown and crusty on the second side, about minutelonger.