It's amazing how some simple can fruit can turn an ordinary pancake into something special.
This makes a thinner, more crepe-like pancake.

  • 1 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • ½ teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1 tablespoon vegetable oil
  • 4 large apples, peeled and thinly sliced
In a large bowl, combine the dry ingredients.
In another bowl, combine the wet ingredients except the apple.
Add the wet ingredients to the dry ingredients and mix until smooth.
Gently fold in the sliced apples.
Heat the skillet over a medium heat. You can tell if your skillet or griddle is hot enough by
flicking a drop or two of water on its surface. The water should skitter around and quickly
evaporate if the pan is hot enough.
Spoon the batter into hot oiled skillet, allowing about 3 tablespoons per pancake.
Cook pancakes for about 1½-2 minutes. You will know your pancakes are ready to be turned
over when large bubbles form on the uncooked surface.
Flip the pancakes and cook for about 1½ minutes on the other side.
Serve immediately or keep warm on a baking sheet in a 200° F oven until all pancakes are
Makes about 12 pancakes