Recipe by Joe Scrizzi

I have been thinking of cozy mornings and the smell of pancakes, waffles, egg dishes and more!

I recently purchased 3 New Ceramic Coated Sauté Pans from FOOD52 and I really like them and wanted to share my thoughts on the quality. I’ve been researching for some new cookware that can go from stovetop to oven and the price point, reviews and quality had me sold to take a chance.

GreenPan Reserve Non-Stick Fry Pans

• Compatible with all stovetops, except induction
• Oven safe up to 600°F
• Dishwasher safe (hand washing recommended)
• Hard anodized aluminum is durable and heat responsive
• Thermolon ceramic nonstick coating
• Corrosion-resistant handles
• PFAS and PFOA free

Each fry pan has a diamond-infused ceramic nonstick coating that gives eggs, pancakes, and so much more the royal treatment. I also love the fact they can go from stovetop to oven up to 600°F, this is great idea for keeping foods warm until family is ready to eat.

The world is full of made to eat meals, everything packaged, hurry…hurry…hurry.

Growing up my mom, grandmother and aunts would always make scratch pancakes (pretty much everything from scratch), then I fell to the box mixes because it was easy. Over time, everything tasted the same and I started to experiment with variations when I’m in the mood for pancakes. Now I have an air proof canister of base dry ingredients that I can make any combination from sweet to savory!

Sharing a couple ideas below.

Apple Pancakes

2 cups all purpose flour

4 teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar

2 eggs

1 ¹/₂ teaspoons vanilla extract

1 ³/₄ cups whole milk

¹/₄ cup plus two tablespoons melted butter (plus more for the pan)

2-3 granny smith apples, peeled, cored and thinly sliced

1 tablespoon maple syrup

 

1. Melt the two tablespoons of butter in a pan. When the butter just starts to bubble, add the apples. Cook over a medium heat until they start to release their liquid. Add the maple syrup and cook until the apples start to caramelize. Remove from heat and set aside.
2. Sift the dry ingredients together and set aside. Add the eggs, vanilla extract and milk in a mixing bowl and beat at a high speed with an electric mixer or whisk for a few minutes until the liquid looks frothy. Add the flour and mix on the lowest speed until the large lumps disappear. Gently blend in the melted butter and apples. Do not over mix.
3. Melt a tablespoon of butter in a heavy skillet over a medium high heat (the pan needs to be hot). Test it by putting a drop of batter in the pan, if it sizzles, it’s hot enough. Using a soup ladle, add as many pancakes to the pan as it will hold without crowding. When you start to see bubbles forming and the edges starting to harden, flip the pancakes over and cook for a few minutes on the other side. Serve with warm maple syrup.
4. Enjoy!

Chefs Notes:

I chose these apple pancakes, because they can also be paired with slow roasted pork and a tart slaw. Instead of serving a potato, serve these to change things up!