Ever have one of those work-free long weekends where you end up returning to work feeling kind of guilty? I totally just had one of those. Ok, I don’t feel super guilty, the bliss caused by taking time off always outweighs the guilt, but I do feel a little bad for not making the most of it. We had a long weekend thanks to Thanksgiving and I also took Friday off just because (gotta love those), but instead of getting out doors and doing fun social things that normal people do, I was a bum the ENTIRE weekend. I literally spent most of my time cooking and baking, for fun! Man I’m weird. So that you don’t think I’ve turned into a full on hermit, I did leave the house a couple times, like to go to Costco (gross), other boring errands, and of course there was the awesome Thanksgiving dinner with friends.
I know I mentioned this in my last post but my friend Tanya hosts a Thanksgiving every year, which is kind of potluck style with lots of people but always seems to result in her cooking a lot of food! Which is awesome I might add because she’s a pretty rad cook. This year it was a little more low key with there just being 8 of us, but once again, we had waaaay too much food (leftovers for the win!). I can’t remember everything that we had since my memory sucks, but a slightly brain-fogged run down is, the pastry wrapped Field Roast (my fav!), two kinds of gluten-free stuffing, garlic mashed potatoes, roasted potatoes, roasted parsnips, salad, two kinds of gravy, some burnt spaghetti squash filled with good intentions, green bean casserole, roasted Brussels sprouts, pumpkin rolls, cookies, apple crisp, chocolate pumpkin pie annnnd I think that’s it, did I mention there were 8 of us? 😉 Well I guess it ain’t a secret that when us vegans get together, we sure do like to eat.
I totally forgot that the pumpkin pie was supposed to set overnight, so when I woke up and realized why you should always read the recipe before you plan on making it, I immediately started throwing all the ingredients together like a mad woman in hopes that it would be set in time. Spoiler alert, I didn’t ruin Thanksgiving with gross pie! While the pie was in the oven, I figured I should do something else while I waited, so I did what any logical person would do, I made pancakes!
When I was at Costco (gross), I picked up a mega bag of apples, because as you now know, I freakin’ love apples! Although I seem to have overestimated my love because now I’m stuck with a huge bag of apples and no clue what to do with them all. Philip has already put in a request for more pie, and since I’m on my pancake kick, I of course had to chuck some in the batter. Apples? In pancakes? Why have I never thought of this before! It’s like taking two of my favourite things and combining them into one magnificent mega thing! And how do I use up even more apples? By taking apple pancakes and topping them with even more apples, the only way I could have used more is if I made the plate out of them….hmmm *runs to write down idea*
Kind of similar to the carrot cake pancakes, I just shredded some apples and added it to the batter, I debated about adding apple chunks but I figured shredding would be a better bet for quick cooking. For even more apple flavor, I also added some store bought apple butter. If you’re one of those fancy people who makes their own, you may have to adjust the liquid depending on how thick or thin it is, I’ve never made my own, so I have no idea how much it might differ. Maybe if I ever own a slow cooker I’ll go down that road, but until then, store bought all the way baby! Originally I was just going to top these with maple syrup but then sautéed apples with spiced maple syrup sounded so much better! The apples hold their form but are deliciously tender and the maple syrup they’re cooked in really brings out the Fall flavours. Now if only I could figure out what to do with the other 6 lbs of apples currently sitting on my counter.
APPLE SPICE PANCAKES WITH SPICED MAPLE GLAZED APPLES
Warm up your kitchen on a cool Fall day with these delicious apple pancakes. Toasty spices and sweet apples are within every delicious bite. The only thing better is topping it with some tender caramelized apples coated in spiced maple syrup.
- 2 cups all-purpose unbleached flour or white whole wheat flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 medium apples, peeled, cored and coarsely shredded
- 2 to 3 tablespoons maple syrup
- 1 1/3 cup unsweetened soy milk
- 1/2 cup apple butter
- 2 tablespoons melted margarine, coconut butter or oil
- 1/2 teaspoons vanilla extract
- 1/2 cup sparkling water
- 2 medium apples, peeled, cored and cut into ½-inch slices
- 1 tablespoon non-dairy margarine or coconut oil
- 1 tablespoon water
- 1/2 cup maple syrup
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of cardamom
- Pinch of salt
APPLE SPICE PANCAKES
SPICED MAPLE GLAZED APPLES
- Preheat the oven to 175 degrees F.
- To make the pancakes, in a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt. In a small bowl, mix together the milk, sugar, apple butter, melted margarine and vanilla, whisk until smooth then pour over the dry ingredients along with the apples. Pour in the sparkling water and mix everything together gently until it all just comes together. Do not over mix, little lumps are ok, over mixing will make your pancakes tough and rubbery.
- Lightly oil a non-stick pan or griddle and preheat to medium-low, when hot pour a 1/3 cup scoop batter onto the pan. The batter is thick, so you may need to spread it out a little. After 5 to 6 minutes or when they start to bubble on top, flip over and cook for another 6 to 7 minutes. Check underneath before you remove them from the heat, they should be lightly browned.
- When finished cooking, place in the preheated oven to keep warm. Serve warm with spiced maple glazed apples.
- To make the glazed apples, in a frying pan over medium heat, melt the margarine and add the apples. Stir to coat and sauté the apples start to brown slightly. Add the water and cook until evaporated and the apples are tender. Add the maple syrup, cinnamon, nutmeg, cardamom and salt, simmer for a few minutes, until everything is well coated and remove from heat.
What are some of your favourite ways to use up apples? How do you make the most of a weekend?