- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch of salt
- 4 large eggs
- 1-1 1/4 cups milk
- 2 teaspoons canola oil
- 2 teaspoons vanilla extract
- 2 teaspoons grated orange or lemon zest
- 4 cups peeled, cored, and diced Jonathan, Granny Smith, or Fuji apples
- Nonstick cooking spray
- Optional toppings: confectioners' sugar, fresh fruit, yogurt, or ice cream
In one bowl, combine the flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, combine the eggs, 1 cup of the milk, and the oil, vanilla, and zest, and mix well. Make a well in the center of the dry ingredients and slowly incorporate the wet ingredients, blending thoroughly. Add the diced apples. If the batter is too thick to spread out easily when spooned into a hot skillet, add more milk little by little. If you choose to make the batter one day ahead, cover and refrigerate without adding the apples until ready to use.
Heat a nonstick 10-inch skillet over medium heat and lightly coat with nonstick cooking spray. Add a thin layer of batter (about 1 ½ cup) and let brown on one side. With a spatula, gently flip brown the other side. The pancake should be about twice as thick as a crepe (1/16 to 1/8 inch). Respray the pan with nonstick cooking spray before cooking each pancake.
Fold the cooked pancakes in half, and serve two per serving. Top with confectioners' sugar, fresh fruit, ice cream, or yogurt. You may also serve with fruit or maple syrup.