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Apple Farmer Pancakes

Time :35 minutes
Yield :5 servings
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Well howdy farmer! If you're looking for a deliciously quaint and tasty breakfast treat, you don't need to look further than these Apple Farmer Pancakes! These sweet and surprisingly fluffy pancakes are made with farmer cheese for a balance of savory and sweet and a dessert-like cheese flavor! Golden-brown and filled with crisp apples, Apple Farmer Pancakes are a distinct breakfast that is sure to make you happy before you head out to the orchard for a honey day's work!
Well howdy farmer! If you're looking for a deliciously quaint and tasty breakfast treat, you don't need to look further than these Apple Farmer Pancakes! These sweet and surprisingly fluffy pancakes are made with farmer cheese for a balance of savory and sweet and a dessert-like cheese flavor! Golden-brown and filled with crisp apples, Apple Farmer Pancakes are a distinct breakfast that is sure to make you happy before you head out to the orchard for a honey day's work!

Ingredients

  • 2 cups farmer cheese can substitute cottage cheese or ricotta
  • 4 large eggs
  • 1 1/4 cups all-purpose flour divided
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1 medium apple peeled and cored, finely diced, plus more, to taste, for topping
  • 2 tablespoons canola or vegetable oil plus more, to taste
  • whipped cream optional, to taste, for topping

Directions

  • In a large bowl, add the farmer cheese, the eggs, 3/4 cup of the flour, the sugar, the salt, and the cinnamon and using an electric handheld mixer on medium speed, mix until well-blended.
  • In a small ramekin, add the baking soda and the vinegar and stir to combine. The mixture should be fizzy.
  • Add the baking soda mixture to the batter and mix until well-blended.
  • Add 1 of the diced apples to the batter and using a spatula, fold to combine.
  • Allow the batter to stand until thickened, about 3-7 minutes.
  • In a large, nonstick over medium-low, add 2 tablespoons of the oil.
  • In a shallow bowl, add the remaining flour.
  • Add a heaping tablespoon-sized scoop of the batter to the flour, lightly press it down to flatten it, then flip it to cover both sides with the flour.
  • Remove the pancake from the flour and pat it gently to remove the excess flour. Set the dredged pancake on a plate, and repeat with the remaining batter.
  • Working in batches, add the pancakes to the hot oil and cook, flipping them once when tiny bubbles appear on top, until they are golden-brown on both sides, about 3 minutes per side.
  • Transfer the pancakes to a clean plate and keep them warm.
  • Repeat the cooking process until all of the pancakes are cooked, making sure to add the extra oil to the skillet in between batches, as needed.
  • Serve topped with the whipped cream and the extra apples.
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