This week's recipe was taken from Little Cypress First Baptist Church's cookbook titled "Pleasures from the Good Earth."
I purchased the cookbook in 2005 from the "Garden District Restaurant" located in Little Cypress, Texas.
The book is a three- ring notebook and contains a removable book prop attached to the back rings. The book has many outstanding homemade recipes.
This KEEPER recipe was submitted by their church member Becky Dougharty.
I recently prepared these pancakes as a supper meal for myself. To shred the apple, I used one unpeeled, quartered apple in my food processor and added it to the pancake mix without measuring it.
I substituted canned evaporated milk in place of the milk and found it necessary to add a bit of water to the batter to achieve a pouring consistency.
The sauce was a bit tart; if I prepare it again, I will add a bit of sugar or Splenda. If you don't have Bisquick, I believe pancake mix could be substituted, using the directions on the pancake mix box and adding the grated apples.
As accompaniments, I browned a few little sausages and had a glass of orange juice.
Apple Pancakes with Apple Cider Sauce
2 cups Bisquick
1/2 tsp. cinnamon
1/3 cup milk (I substituted canned evaporated milk plus water for desired consistency)
3/4 cup shredded apple (I used one apple; did not measure)
1/2 cup sugar
To make pancakes: combine Bisquick, cinnamon, egg, milk, apple and sugar.
Cook pancakes in a greased skillet (I used my electric grill) until golden brown on both sides. Pour apple cider sauce over buttered pancake.
1 Tbsp. cornstarch
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup apple cider
1 Tbsp. lemon juice
2 Tbsp. butter
To make apple cider sauce combine cornstarch, cinnamon, nutmeg, apple cider and lemon juice in a small saucepan.
Bring to a boil. Reduce heat to medium, stirring constantly.
Add butter and simmer to desired thickness.