Communal Kitchen: Pancakes with Apple Topping

What do you do when you’re out of pancake mix and syrup, but only pancakes will do? Why, make pancakes with apple topping from scratch!!



So I don’t know about you, but after the super cold February and beginning of March we had, I was all psyched to welcome spring on March 21st. Instead of sun, warm weather, and crocuses, however, it ushered in snow, more cold, and a mighty unpleasant one-two punch of the stomach flu, immediately followed by regular flu. Eating, let alone cooking or food shopping, became a mighty complicated puzzle. The only foods that consistently seemed to both appeal to and agree with me were pancakes with raw honey and chopped bananas. After the third straight day of this, the pancake mix stash was depleted, as were the fresh bananas.

My desire to branch out to other kinds of food was still lacking though. My wonderful in home chef/nurse/boyfriend remembered this Fannie Farmer Almanac inspired recipe that could yield delicious and fluffy pancakes from regular flour and other ingredients that we always have in stock. Instead of banana topping, he also talked me into trying an apple topping that was a great use for the growing supply of CSA apples we’ve been receiving for what seems like months now. I’ll be honest, these are borderline life changing: delicious, healthy, satisfying, freeze beautifully, and reheat well. With the apple topping, no syrup was needed and no tummy was left unhappy. This was too good not to share! These amounts made enough for about 16 pancakes (6 to 8 servings). Enjoy!



Pancake Ingredients

  • 2 cups of flour
  • 3 heaping tsp baking powder
  • 3 and ½ tbsp brown sugar
  • 1 tsp salt
  • 1 egg, slightly beaten
  • 1 mashed banana
  • ½ cup of yogurt
  • 3/4 cup milk (or more)
  • 4 tbsp melted butter
  • 1 – 2 tbsp of coconut oil (for greasing the pan or griddle)

Apple Topping Ingredients

  • 4 apples (peeled, cored, and sliced)
  • 3 tbsp brown sugar
  • 3 tbsp butter





  • Mix together the dry ingredients.
  • Add the beaten egg, mashed banana, yogurt, melted butter and stir to combine.
  • Add in the milk, more if necessary, to make the batter just thin enough to pour (thicker batter makes for thicker fluffy pancakes, while thinner batter will yield thinner and firmer ones).
  • Grease a griddle or frying pan with coconut oil (you can certainly use butter if that’s what you prefer, we just found that we love the slight coconut flavor in our pancakes).
  • Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat.
  • When full of bubbles and the underside is browned, turn and brown the other side.
  • Meanwhile, cook the apples, brown sugar, and butter in a frying pan until the apples are cooked and slightly caramelized.
  • Spoon topping onto pancakes (in our case maybe add some fried eggs) and enjoy!


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