Apple Pancakes

Pancakes were never a big favorite in our house until recently.  Now that I have an infant in the house who loves to feed himself, pancakes seem to be popping up more and more.  Every time I make pancakes I make a large batch and freeze the extras.  When my little man wants something for breakfast or a quick snack, and I have no idea what to give him, I pull out one of the pancakes, pop it in the toaster and VOILA! instant, tasty food.

The recipe I adapted this from calls for all purpose flour, however, after much research on the internet I found that to get big fluffy pancakes you should substitute the flour with self-rising flour, so I gave it a try in this recipe.  I thought they turned out pretty darn fluffy!

Apple Pancakes

adapted from Mom's Big Book of Baking

Ingredients
1 1/2 cups self-rising flour (use all purpose flour if you don't have self-rising flour)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 tablespoons sugar
1 1/2 cups milk
2 tablespoons butter, melted
2 apples, peeled and grated (tip:  grate the apples onto a paper towel at the very beginning, allow them to sit on the paper towel to absorb the extra liquid.  This will prevent the pancake batter from getting to thin)
warm maple syrup

Directions
1. Stir together the flour, baking powder, salt, sugar and cinnamon in a large mixing bowl.
2. Measure the milk into a large glass measuring cup.  Crack the egg into the cup and beat lightly with a fork to break up the egg.  Stir in the cooled melted butter.
3. Pour the liquid ingredients into the mixing bowl and stir with a wooden soon until the dry ingredients are moistened.  Don't worry if there are lumps.  Add grated apples.
4. Spray the surface of a griddle or a large skillet with cooking spray.  Heat it over medium-high heat.
5. For each pancake, spoon or ladle about 1/4 cup batter onto the surface and cook the pancake until the top begins to bubble and the bottom is golden, about 2 to 3 minutes.  Flip each pancake and cook it until it is golden on the second side, an additional minute or two.  Serve immediately with maple syrup or keep them warm in a preheated 200-degree oven on a platter loosely covered with aluminum foil.  Repeat with the remaining batter.