Makes 20 servings
1 cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon kosher salt
1 Tablespoon pure cane sugar
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 ½ cups buttermilk
3 Tablespoons unsalted butter, melted, plus more for the griddle
1 teaspoon pure vanilla extract
Most kids love pancakes, but drenching them in maple syrup and other sweet toppings can push the sugar content to unhealthy levels. This recipe solves the problem by incorporating fresh fruit: The apples become melty and extra sweet when they’re cooked, which eliminates the need for syrup. (The fruit also offers a rich supply of antioxidants, flavonoids, vitamin C, and dietary fiber.) Make them with your kids over the weekend and then reheat in the oven for the perfect before-school breakfast or after-school snack!
From Little Bites by Christine Chitnis and Sarah Waldman, © 2015 by Christine Chitnis and Sarah Waldman. © 2015 Photographs by Christine Chitnis. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA. www.roostbooks.com
1. PARENT: Preheat a griddle over medium heat.
2. CHILD: Stir together the flour, baking powder, baking soda, salt, sugar, and cinnamon in a medium bowl. Add the egg, buttermilk, melted butter, and vanilla and whisk. The batter should have small to medium lumps.
3. PARENT: Peel and core the apples and slice them into ¼-inch-thick rounds.
4. PARENT: Brush some butter onto the hot griddle with a pastry brush.
5. CHILD: Using your fingers, dip each apple ring into the pancake batter, turning it to coat evenly. Let excess batter drip into the bowl.
6. PARENT: Carefully place the battered ring onto the griddle. Repeat until there is no more room on the griddle. Cook the rings for about 3 minutes, until golden brown, then flip and cook the second side for about 3 minutes more. Transfer the cooked pancakes to a baking sheet in a warm oven to keep them warm until serving, or transfer them to a wire rack to cool for eating later. Cook the remaining rings in batches, brushing more butter onto the griddle as needed. Eat immediately or store extra pancakes in the refrigerator for up to 3 days and reheat in a low oven or toaster oven
Carbohydrates: 11 g
Fat: 2 g
Protein: 2 g
Fiber: 1 g