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GERMAN APPLE PANCAKES

Not many folks know about the abundant apple crop in the Hill Country. In the area around Medina, there’s quite an apple growing industry. Visit Love Creek Farms in the heart of the pretty little town of Medina during the growing season and you can pick all the apples you can say grace over right off the trees. Love Creek grows a multitude of different kinds of apples on miniature trees – even Granny Smiths, probably the best apple for cooking, but mighty fine to eat too. And the best part is that they’re such nice folks! When you go to Medina, take the scenic route by heading south on Hwy. 16 out of Kerrville. You’ll get to see a gorgeous slice of the Hill Country. These mighty tasty apple pancakes are German to the core. They reflect the kind of breakfast fare enjoyed by our German ancestors in the Hill Country.

Ingredients

Makes about 12 6-inch pancakes.

Fredericksburg Farms Sunday Haus Pancake and Waffle Mix
½ teaspoon cinnamon
¼ cup sugar
1½ pounds Granny Smith apples (3 or 4 apples)
2 tablespoons fresh lemon juice
¾ stick (6 tablespoons) unsalted butter, cut into 12 pieces
Butter and Maple Syrup

Instructions

Prepare the Sunday Haus Pancake and Waffle Mix according to package directions; set aside. Stir together the cinnamon and sugar and set aside. Peel and core the apples, then cut into ⅛-inch round slices. Then cut the round slices into matchstick slices and toss with the fresh lemon juice in a bowl. Fold the apples and juice into the pancake batter.

Heat 1 piece of the butter (½ tablespoon) in a 6-inch non-stick skillet over medium heat until the foam subsides, then add about ½ cup of the batter, spreading evenly to cover bottom of skillet. Cook, reducing heat if the pancakes start to brown too quickly, and turning once with a thin flexible spatula, until golden on both sides, about 2-3 minutes per side. Slide pancake onto a platter and sprinkle with a portion of the cinnamon and sugar mixture. Keep warm in low oven. Make more pancakes with the remaining batter. Serve the pancakes hot with butter and maple syrup.

Cooking Note: The batter, complete with apples, can be made ahead of time; keep refrigerated until ready to cook and stir well before using.