Hey guys! Sorry I’ve been away for so long! Things have been quite busy in life lately. Between my personal life, writing my cookbook, submitting pieces to magazines, the bakery and a litany of other variables, it all captivated my attention for longer than expected. But, I am back and excited to share with you our most recent recipe feature, in Edible DC magazines—fall issue. This feature included a current adaptation on my favorite childhood pancake recipe, first developed by my nana and namesake, Winnie. We used to make this recipe together and I am elated to share a piece of her memory and a little something sweet to eat. This recipe perfectly highlights an autumn favorite ingredient—apples. And, it’s a wonderful recipe to enjoy on a Sunday morning.
For the feature, I was fortunate enough to again work with my favorite collaborator/photographer, Meghan of Meghan Elizabeth Photography. The photo shoot was so fun, and we worked hard on this shoot! We got a concept confirmation on a friday, shot the shoot the following Monday and Meghan had the photo suite edited and sent by Wednesday of the same week. I mean…come on, the woman is STELLAR!! Plus, I got to have my wonderful family as our feature models. My brother (David), sister-in-law (Heidi) and 3 nieces (Mia, Emi and Anna). I couldn’t have asked for a better team to bring the pieces to life! The recipe and some wonderful photos that weren’t in the magazine are below. To view the online version of the issue click the link below. Enjoy!
Brown Butter Apples:
12 tbsp unsalted butter
2 Granny Smith apples
1 tbsp light brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
In a small bowl whisk together the brown sugar, cinnamon and nutmeg. Mix until very little of no clumps remain from the brown sugar. Set aside.
Using a pairing knife or peeler, peel the skin off of the entirety of each apple. Then cut in half and core the apples. Either using a apple corer or by cutting a v-shape into the middle of the apple to remove the middle section of seeds. Next, using either the same pairing knife or a mandoline, slice the apple 1/8” thick. Place the apple slices into the bowl with the spice blend.
In a small sauce pot over MED heat, place in the butter. Cook for 6-7mins, stirring or swirling often, making sure the butter doesn’t burn. Once you smell a mild nuttiness and the butter becomes amber in appearance, quickly take it off the heat and place atop a wire rack to cool. Allow to 5mins.
Pour 2 tbsp of the brown butter atop the spiced apples and toss, using your hands to well coat each slice. Set aside.
Pancakes: makes 16-20 pancakes
enough for 4-6 people
2 c all-purpose flour
3 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs (room temp)
2 c whole fat buttermilk (room temp)
1/4 c whole milk
1 tsp vanilla extract
Pinch of cinnamon
In a large bowl, add the flour, sugar, baking powder & soda, salt and cinnamon. Whisk to combine and set aside.
In a small bowl, beat together the eggs, whole milk and vanilla extract. Once, well incorporated, mix in the remaining cooled brown butter. Mix until evenly combined and smooth.
Make a well in the center of the dry ingredient bowl, pouring in the egg mixture. Using a wooden spoon, stir in the buttermilk and mix until the wet and dry ingredients are well incorporated. The texture should be cohesive with some remaining clumps visible.
Lightly butter a griddle heated to 375 or a seasoned cast iron skillet, over MED-HIGH heat (check by flicking a little water into the pan. If it pops and dances—it’s ready). Scoop about 1/3 c of batter for each pancake. Cook until the edges just start to solidify. Then, add 3 slices of the brown butter spiced apples to the center of each pancake and cook a moment longer until bubbles begin to appear and flip. Serve hot with maple syrup or how my Nana and I enjoyed them, with a little honey. Enjoy!
Look and Emi’s face (far right). We finally had told her she could eat!
Look at them! They look amazing in print!
Check out my nana and I (top right corner, of the left page), as she sliced apples!
Original recipe and all rights reserved: Elise Smith of WinniE’s Bakery
All photos taken by: Meghan Elizabethe Photography http://www.meghanelizabethphotography.me