Author: Carma Spence

There are a variety of ways you can make apple pancakes. This particular recipe I call a “double apple” style because you add the apple to the pancake in two different ways.

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Apples Pancakes

Almost like apple fritters, but really apple pancakes.

Course Breakfast

Cuisine American

Keyword apples

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Equipment

• Apple Corer and Slicer

Ingredients

• 2 large eggs
• 2 cups all-purpose flour sifted
• 1/3 cup sugar for the recipe plus 2 Tablespoons sugar or more for cooking
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon grated nutmeg freshly grated if you have it, but pre-grated will work
• 2 cups plus 2 Tablespoons buttermilk
• 4 Tablespoons unsalted butter melted
• 2 teaspoons vanilla extract
• 2 peeled Granny Smith apples

Instructions

Prepare the Apples

• Wash the apples. Rinse with white vinegar and then rinse again with water. This will ensure that they are clean and free of pesticides.
• Using an apple corer and slicer, core and slice the two apples.
• Take one apple, cut it in half so that you have slices. Put in a small glass bowl and sprinkle with lemon juice to keep them from turning brown.
• Take the other apple and chop it into small, julienned slices. Place that in another small glass bowl and sprinkle it with lemon juice to keep them from turning brown.

Prepare the Batter

• Melt the butter over medium heat being sure not to scorch it.
• In a large bowl, beat the eggs until frothy.
• Add the flour to the beaten egg.
• Then add the 1/3 cup of sugar. Reserve the rest of the sugar for later cooking.
• Add the baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• Add the buttermilk, vanilla and melted butter to the mixture and then stir to incorporate everything.
• Add the chopped apple. Stir until just combined. The mixture will be thick.

Grill the Pancakes

• Preheat the griddle over medium-high heat. Lightly spray with cooking spray or add a little butter.
• Add about 1/2 cup batter to the griddle. Place 2 lightly sugared apple slices on top.
• Cook the pancake until bubbles form (about 2 minutes).
• Flip the pancake with a spatula and cook until golden brown on each side for a total of about 4 minutes cooking time per pancake. You may need to spray the spatula with cooking spray between pancakes to ensure the pancake doesn't stick to the spatula.

For tips on how to use an apple corer, check out this video I created.

The Many Faces of Apple Pancakes

When it comes right down to it, an apple pancake is called an apple pancake because it is a pancake with apples involved. But how those apples are incorporated into the pancake is really up to the person making the pancakes. There are a wide variety of ways to make apple pancakes and the recipe I just share is just one version. Here are some other ideas:

• With Applesauce: Some cooks take a regular pancake recipe and use apple sauce as part of the liquid in the batter, infusing the apple flavor into the pancake.
• With Apple Chunks: Others will simply chop up an apple and toss it into the batter and grill. Voila! Apple pancakes!
• German Style: Heard of a Big Dutch Baby? That’s another name for German Pancakes. Take that recipe, add apple and I bet you can figure out what you’ve got.

And those are just the basics! You can get fancy and throw in some mix-ins for added flavor. Yes, cinnamon, ginger, and nutmeg are the traditional standbys, but these flavor additions work really well with apple, as well:

• Caramel pieces
• Butterscotch chips
• Chocolate chips
• Pear
• Strawberries
• Raspberries
• Banana
• Kiwi
• Cheddar cheese
• Apricot
• Cardamom
• Cranberry
• Pumpkin
• Rosemary

Plating Ideas

These pancakes are filling and tasty all on their own, but to add variety — as well some protein and nutrition — to the meal, try serving them with the following ideas:

• Bacon
• Sausage
• Scrambled Eggs
• Frittata
• Crustless Quiche
• Poached Eggs
• Ham

A sprig of mint and a twist of orange on top make a nice touch, as well.

There is something about coleslaw that reminds me of spring and summer. Maybe because it goes so well with barbecue dishes such as chicken and pork, which are often served this time of year. Some say this recipe tastes almost like a certain chain restaurant’s slaw.

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Buttermilk Coleslaw

A sweet and tangy coleslaw that tastes great with fried chicken or a BBQ sandwich.

Course Salad, Side Dish

Cuisine American, Dutch

Keyword cabbage

Servings 4

Equipment

• Blender

Ingredients

• 8 cups cabbage, shredded (about 1 head)
• 3/4 cup carrots, shredded (1-2 carrots)
• 2 Tablespoons onion, finely chopped
• 3/4 cup milk
• 3/4 cup buttermilk
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup mayonnaise
• 1 1/2 Tablespoons white vinegar
• 2 1/2 Tablespoons lemon juice

Instructions

• In a large bowl, toss together the cabbage, carrots, and onion.
• In a blender on low speed, combine the milk, buttermilk, sugar, salt, and pepper.
• Add the vinegar, lemon juice, and mayonnaise and blend until smooth.
• Pour over the slaw mix and fold until everything is well coated.

Where the word “coleslaw” came from:

Coleslaw comes from a Dutch word meaning cabbage salad. While in the U.S. traditional coleslaw is a combination of shredded cabbage and a mayonnaise-based dressing, coleslaw can contain any number of ingredients.

How to Shred Cabbage

There are a variety of ways to shred cabbage, as well as a variety of tools you can use to do so. Me, I just buy it pre-shredded. But, in case you want to do this from scratch, here are some options:

Food Processor: Cut the cabbage into small enough wedges that they will fit into your machine and pulse.

Cabbage Shredder: This device is kind of like a special, double-bladed knife made for cutting cabbage.

Cabbage Shredder: This device looks like a giant julienne peeler.

Mandolin Style Cabbage Shredder: You have to cut the cabbage into wedges before shredding. This is a more traditional device.

How to Avoid Pink Cole Slaw

If you use red cabbage, it will naturally dye your coleslaw a light shade of pink. Don’t worry, this does not change the flavor. However, if you prefer not to have pink coleslaw, you have three options:

1. Rinse and dry your red cabbage after shredding
2. Start with pre-shredded slaw mix purchased from a store (these have been rinsed and are slightly dry)
3. Skip using the red cabbage

There are lots of ways you can mix up this coleslaw either to make it your own, or just because you want something a little different.

Do you have a spiralizer? Try adding in some spiralized veggies to take the place of some of the cabbage.

Include additional ingredients beyond the cabbage and carrots. Here are some ideas that you can mix in:

• Raisins
• Craisins
• Shredded or chopped apples
• Almonds
• Pecans
• Chopped celery
• Toasted sesame seeds
• Chopped pineapple

Add additional flavor to the dressing. Add 1/8 teaspoon of any of the following:

• Onion powder
• Dry mustard
• Celery seed
• Dill weed
• Parsley

Swap ingredients out. Here are some suggestions:

• Substitute yogurt for the mayonnaise
• Substitute half-and-half or cream for regular milk
• Use a whole onion and/or substitute red onion for the white one
• Add some zing with a splash of Tabasco sauce and cilantro
• Substitute lime juice for the lemon
• Substitute broccoli for cabbage

These vegetarian black bean taco wraps are perfect for Meatless Mondays or anytime you want to get a plant-based meal on the table in around 20 minutes.

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Black Bean Taco Wraps with Fresh Guacamole

Course Main Course

Cuisine Mexican

Keyword vegetarian

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 15-oz. can black beans, drained and rinsed
• 2 Tablespoons water
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon dried Mexican oregano
• Sea salt and black pepper, to taste

Guacamole Ingredients:

• 2 large ripe avocados pitted
• 1 medium tomato seeded and diced
• 3 Tablespoons fresh lime juice
• 2 Tablespoons fresh cilantro minced
• Sea salt and black pepper to taste

To Serve:

• Iceberg butter, or Romaine lettuce leaves for wrapping

Instructions

• In a skillet, heat olive oil over medium heat. Add beans, water, cumin, smoked paprika, and Mexican oregano. Season with salt and black pepper, to taste, and stir to combine.
• Cook, stirring occasionally until the beans are warmed through and the spices become fragrant around 4-5 minutes.
• Remove from heat and set aside.

Guacamole

• While the beans are cooking, in a small glass or another non-reactive bowl, mash the avocado.
• Add tomato, lime juice, and fresh cilantro. Season with salt and black pepper, to taste, and stir to combine. Set aside.

To Serve

• Transfer warm beans to a bowl. Sprinkle with additional spices, if desired.
• Serve immediately with large lettuce leaves for wrapping, along with fresh guacamole.

Why black bean taco?

Pinto beans are the beans traditionally used in Mexican cuisine, so why do you see so many recipes substituting black beans instead?

In general, a pinto and a black bean are about the same when it comes to nutrition. However, pinto beans contain a bit more carbs and have a higher fat content, probably because they also have a higher starch content. Therefore, for many this makes them more attractive.

As far as flavor is concerned, black beans have a nutty quality that makes them less versatile than the blander, more creamy flavored pinto beans.

The recipe I provide above is intentionally basic for two reasons:

1. I can’t handle spicy food.
2. It gives you plenty of leeway to make this recipe your own!

Here are some suggestions to spice up this recipe with creativity or heat or both.

• Add ½ teaspoon chili powder and a ¼ teaspoon cayenne pepper — more or less to taste — to the beans as you warm them in the skillet.
• Finely dice ½ of a medium jalapeño and add it to the guacamole for some kick.
• Serve the taco wraps with your favorite salsa.
• Instead of tomato and lime in guacamole, add garlic powder, onion powder, and mustard. I know it sounds weird, but I love it.
• Garnish with shredded green and red cabbage. Toss in some shredded carrots for added color.
• Serve with tortilla chips and shredded cheese.
• Get really exotic and mix up the beans. Either switch out the beans entirely for something else or use a medley of different types of beans. Black beans go well with pinto and garbanzo beans, but you can always try out black-eyed peas, navy beans, and kidney beans.