1 2/3 cup flour, all-purpose
1 tbsp baking powder
1/4 cup granulated sugar
1/2 tsp ground cinnamon
4 tbsp butter, melted
2 eggs, beaten
1 1/4 cup milk
2 good eating apples, not
1 . golden delicious, peeled
1 . and cored
1 sunflower oil for frying
CINNAMON BUTTER
1 stick butter, softened
2 tsp cinnamon
3/4 cup soft light brown sugar
Directions
First make the cinnamon butter. Beat all the ingredients together
until the mixture is smooth. Store in a covered container in the
refrigerator until serving. (This keeps for 7-10 days.)
Sift the flour, baking powder, sugar and cinnamon into a bowl. Beat
in the melted butter, beaten eggs and milk. Grate the apples into the
mixture and mix in well.
Oil a griddle, or a heavy-basedfrylng pan, or an electric hotplate,
or if you have an Aga or Rayburn, the cooler hotplate. (For my
American readers an Aga is a constantly burning range-like cooker
with two or four ovens and hotplates. It gives an even heat and very
consistent results.) Drop spoonsful of the apple batter on to the
oiled surface, making pancakes of 2-3 inches / 5-7-5cm in diameter
and leaving a space between them. Cook for about 2 minutes or until
small bubbles appear over the surface, then, with a palette knife
(pancake turner), slip each over to cook on the other side.
As they cook, remove the pancakes and keep them warm on a plate, and
covered with a cloth. When all the pancakes are cooked, serve them
hot with the cinnamon butter. "Lady MacDonald's Scotland: The Best of
Scottish Food & Drink"
: by Claire MacDonald A Bullfinch Press Book by Little, Brown
& Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by
The WEE Scot -- pol Mac Griogair
From: Paul Macgregor Date: 06-15-96
Servings: 8 servings
Apple Pancakes W/ Cinnamon Butter Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Cake; Fruit; Pancake
The History of Recipes
Written recipes as a concept can be traced back into ancient history, in fact as far as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these ancient records were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a collection of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Much later, in Roman times a man called Apicius created some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals were split into appetizers, main course and desserts, something we still use today. Aspicius informs us how the Roman chefs were skilled in the use of a good variety of spices and herbs, including many that are still in use today such as thyme, fennel and parsley. Continuing our culinary historical journey, we have two books from the 1300s ; one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the spicy food that is familiar to us all today, but instead descriptions of the types of meals on the menus of the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new herbs and spices led to an increase in cookery books, most of which are now in academic collections. Over the succeeding few hundred years, the upper-class families of Europe strove to lay on the best banquets, and because of this chefs and their recipe collections were much in demand. Even so, it was during the nineteenth century the formal cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, testing, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, cooking publications were starting to become popular due to higher levels of literacy, more spare time and having more money. The TV revolution brings us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Apple Pancakes W_ Cinnamon Butter recipe.
