Tag Archives: Brunch

Apple Pancakes

5 Nov

As hard as it is to believe, I didn’t like pancakes as a kid. I hated the texture of them – I felt as though they were just like soggy bread. Sure, give me a bagel with half Marmite/half cream cheese and I’m happy as a clam, but nothing sweet and syrupy.

At some point during my early college years, I finally came to my senses. My college roommate was a huge (not physically) baker, and made pancakes every weekend. I waitressed one summer at the Noho Star and started eating a single banana pancake from there at least once a week during my break. Pancakes are indeed…delicious.

And, since I’ve been on my huge stint with apples lately, I decided to make apple pancakes. I found this recipe over at one of my favorite cooking blogs, Smitten Kitchen. This blog is amazing and has been around for about 4 years now. Its run by a woman named Deb, who describes SK as “Fearless cooking from a tiny kitchen in New York City.” Huh. Not unlike me! Except she has a husband, and a baby (in fact, she even blogs baby food recipes here). Just about every recipe she posts is mouthwatering and the recipes are never dull. The fact that she’s been keeping it up for 4 years (with a baby) is praiseworthy.

Anyways, moving past my Smitten Kitchen rant and onto the pancakes…well, these are the most delicious pancakes ever. They’re fried in oil and crunchy at the edges and soft and melty in the middle.  They are almost like eating fresh doughnuts. And an awesome way to use up your apples for weekend brunch!

Apple Pancakes

From Smitten Kitchen (…who adapted it from Joan Nathan and various other sources)


2 eggs, well beaten

1 1/2 cups of milk or yogurt (I used yogurt)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup sugar

3 medium apples, peeled and grated

1/4 teaspoon cinnamon

1/4 teaspoon ginger

vegetable oil, for frying

confectioner’s sugar, for dusting

maple syrup, heated slightly (optional)

Mix the eggs together with the milk or yogurt in a large bowl. Combine the flour, baking powder, salt, cinnamon, ginger, and sugar in a smaller bowl. Combine the wet and dry ingredients together and fold in the apples.

Heat a thin layer of oil in a skillet over low-medium heat. Drop a large spoonful of batter into the skillet (or a couple if your skillet is large). make sure they are flattened out slightly so they cook all the way through. Cook until golden brown underneath, then flip. Cook until the other side is also golden brown, about 2-3 minutes.

Dust with confectioner’s sugar and serve immediately with warm maple syrup on the side.


Pumpkin Scones

15 Oct

Pumpkin season has finally arrived. That means its time for pumpkin soups, pumpkin breads, pumpkin cookies…not to mention JACK O’ LANTERNS and Halloween.  One of my favorite pumpkin recipes (okay, my favorite, by far) is Pumpkin scones.  At the risk of sounding like an upper-middle class suburban (or in my case, urban) white chick, you know it’s Fall when the pumpkin scones hit the Starbucks. This recipe is supposedly the one they use! I have made it at least a dozen times now, and they are better every time. And always a hit for Thanksgiving brunch (or any brunch for that matter). I highly recommend using the spiced glaze. Just run for an extra ten minutes. 🙂

Starbucks Pumpkin Scones

From Food.com



2 cups all-purpose flour

7 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoon cold butter

1/2 cup canned pumpkin

3 tablespoons half-and-half

1 large egg

Spiced Glaze

1 cup + 3 tablespoons powdered sugar

2 tablespoons whole milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pinch ginger

1 pinch ground cloves

Preheat the oven to 425°. Lightly oil a baking sheet or line with parchment paper. Mix flour, sugar, baking powder, salt, and spices in a large bowl. Cut butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter  (I generally use my hands for this part). Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form into a ball. Pat out onto a large floured surface and form into a 1 inch thick rectangle, 12 inches long and 3 inches wide. Use a large knife to cut diagonally into 6 triangles (or more, depending on the size you want – I generally make 12 small scones with this recipe). Place on prepared baking sheet.

Bake 14 to 16 minutes. (For the smaller ones, it will be more like 9-11 minutes.) Scones should begin to turn light brown. Place on wire rack to cool.

For the glaze, mix the powdered sugar, spices, and 2 tablespoons milk together until smooth.  Use a brush to paint over the scones, or use a frosting decorator or a bit of wax paper folded into a cone to decorate them more carefully.

You can wait for the glaze to harden up, but personally I like my scone and glaze still warm.