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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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