A is for Apple & Apple-Pumpkin Pancakes

Written by: Melissa Graham

October is National Apple Month!  At Purple Asparagus, our cars smell apple-licious as we cart Mutsu, Razor Russet, Scarlet O’Hara, and Lucky Jon’s apples to Chicago Public Schools all over Chicago.

Purple Asparagus is a non-profit that educates children, families and the community about eating that’s good for the body and the planet. Our cornerstone program, Delicious Nutritious Adventures, teaches elementary school students starting with a tasting and ending with a cooking lesson - kids get excited about eating fresh, local and seasonal produce.

Kids taste 7 varieties of apples and compare texture, taste, and of course appearance of America’s favorite fruit. Something fun you can also try at home!  During the tasting, we learn about Johnny Appleseed and his role in spreading the seeds of apple love to most of the Continental U.S.. He was quite persuasive and today each of the 50 states can boast its own variety of apple. In America, we grow 2,500 different kinds. Worldwide, the number of apple varieties rise to 7,500. If you were to eat a single apple variety every day, it would take over 20 years to eat every kind of apple grown. That’s a lot of apples!

The smallest member of the apple family grows on a shrub and is smaller than the size of a penny. The largest recorded apple weighed in at over 3 pounds. Most of the apples we get from the store or farmers’ market are about ½ pound each.

There’s lots of apple fun to be had right now!  The farmers’ markets are stocked with heirloom apple varieties. Visit a nearby orchard and pick your own supply of apples - they keep well for several weeks in a well-ventilated, cool, and dry space! Next week, November 4 at 7pm, you could visit with me and my son as we celebrate the fun of apple picking and make family friendly apple recipes at Kenmore Live Studio - Apples & Apples Cooking Demonstration w/Melissa Graham. There will be tastings, prizes and lots of family fun. Kids welcome!

Apple-Pumpkin Pancakes

Serves 4, making 8 large pancakes, 16 small ones

Chock full of fragrant spices, these pancakes are the epitome of fall cooking. You could always double the recipe, cook the pancakes over the weekend, and the reheat over the week for easy pre-school breakfasts.

¾ cup whole wheat flour

¼ cup all-purpose flour

¾ teaspoon baking soda

½ teaspoon kosher salt

¼ teaspoon baking powder

3 tablespoons brown sugar

1/8 teaspoon ground cloves

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1 extra large egg+

1/8 teaspoon vanilla extract

½ cup plain yogurt

¼ cup 2 % milk

½ cup pumpkin puree

2 tablespoons unsalted butter

½ large apple, grated

Butter for cooking

Stir together the dry ingredients in a medium bowl. Whisk together the wet ones in another medium bowl. Stir the dry mix into the wet ingredients until combined. Let the batter sit for 10 minutes. Cook on a hot griddle with the remaining butter until browned over medium low heat. Serve with maple syrup.

Posted on October 27, 2011 at 5:43 PM