1 1/2 cup whole-grain wheat pastry flo
3/4 cup bran
3 tbsp applesauce
2 tsp active dry yeast
3/4 cup water, warm
2 tsp egg substitute, dried, mixed
4 tbsp water
1 1/2 cup apple juice
2 medium apple, peeled and grated
Directions
Recipe by: McDougall Mix flour and bran. Add applesauce and mix well.
Add yeast to warm water, stir to dissolve. Let rest 5 minutes while
grating the apple. Add the apple juice, grated apple, and yeast
mixture to the flour mixture. Stir batter well. Mix the egg replacer
with water, beat until frothy. Add to batter. Cover batter and let
rest for 15 minutes. Cook on medium-hot non-stick griddle, about 10
minutes on first side, about 5-8 minutes on other side.
HELPFUL HINTS: Ladle the batter on the griddle and flatten cakes, or
the center won't be done. Do not turn until bubbles form on top.
These are much thicker than regular pancakes and take longer to cook.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
Servings: 2 servings
Apple Pancakes (Smith) Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Cake; Fruit; Pancake
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into history, in truth as far back into recorded history as the Egyptians, and possibly even further than that. Having said that, in the main part, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are some stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main course and dessert, a style of dining still practiced today. Aspicius recounts how the cooks of his times used a good variety of spices and herbs, including a few that will be familiar to modern cooks like thyme, fennel and parsley. Continuing our culinary historical journey, there are a couple of interesting cookery books from the 14th Century : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the curry that is popular today, but instead accounts of the types of food prepared by the chefs of the rich people of the period. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, such as coriander, parsley, basil and rosemary. These new foods and spices created a torrent in publications on food, many of which are kept safe in private cookery archives. When we get to the 20th century, recipe publications are increasing in popularity due to increased literacy, people having more free time and being a little richer. |
We hope you enjoy this Apple Pancakes (Smith) recipe.
