Recipe by Chef Paola
Demonstrated at Decatur Farmers Market on September 7, 2016

Ingredients

• 1/2 cup of flour (we used Bob’s Red Mill whole wheat flour)
• 3 1/2 t baking powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 1/4 cup milk from Formaggio
• 1 egg from Local Lands
• 3 tablespoons of butter (or oil) from Banner Butter
• 2 large apples from Mercier Orchards
• 1 tablespoon of cinnamon
• 1/2 cup apple cider from Mercier Orchards
• Coconut oil for panfrying

Directions

1. Chop up apples into a rough mince.
2. In a medium saucepan mix apples cinnamon and apple cider over medium
3. Heat until mixture absorbs all the liquid. Remove from heat and set
   aside.
4. Combine flour, salt, baking Powder, and sugar in a large bowl. Mix.
5. Add egg, milk, and butter/oil to flour mixture and mix until smooth.
6. Add apple mixture into pancake batter and mix until smooth.
7. Heat sauté pan over high heat with enough coconut oil to coat the
   surface of the pan.
8. When oil is hot, pour pancake batter into pan, flipping pancakes
   when the uncooked surface is full of bubbles. Cook other side up to 2
   minutes. Remove from heat and serve.