Apple Blueberry Cornmeal Griddle Cakes

What is a griddle cake, you ask? It's the same idea as a pancake with the added element of cornmeal and it's typically cooked on a flat griddle. I kicked these babies up with apples and blueberries and gosh damn they were good! I think I ate my weight in griddle cakes this morning. 

You can make the batter the night before and surprise your favorite person this Valentine's Day with breakfast in bed. These will win you BIG points- trust me. I mean who doesn't love breakfast in bed?? (Hint, hint Chris) 

Apple Blueberry Cornmeal Griddle Cakes 

Fridge:

3/4 cup milk (preferably whole) 

1 egg

1 cup blueberries, washed and dried

Butter, maple syrup or whipped cream to serve (optional)

Counter:

1 apple (I used Granny Smith)- peeled and grated (almost 3/4 cup) 

Pantry:

3/4 cup ap flour plus 1/2 tbs 

3/4 cup cornmeal 

1/2 tsp salt

2 1/2 tsp baking powder

1/3 cup white sugar plus 1 tbs 

1 tsp vanilla extract 

1- 3.9 oz individual applesauce (little less than 1/2 cup)

Canola oil spray

Tools:

2 large mixing bowls

1 small mixing bowl

Whisk

Measuring cup/spoons

Peeler 

Box grater 

Griddle or large nonstick sauté pan 

Spatula 

In the small bowl add the blueberries, 1 tbs of white sugar and 1/2 tbs of ap flour. Mix well and set aside.

In one large bowl add 3/4 cup flour, cornmeal, salt, baking powder, and remaining 1/3 cup sugar. Whisk together well. 

In the other large bowl add grated apples, applesauce, egg, milk and vanilla extract. Whisk well. 

Add these wet ingredients to the dry ingredients bowl. Whisk until just combined and then add the entire bowl of blueberries (extra sugar and flour on the bottom as well). Gently mix to combine. 

At this point you can refrigerate until the next morning. 

Heat your griddle or sauté pan over medium heat. Once hot- spray with canola oil. Using a 1/2 cup measuring cup- add batter to center. Allow to spread on its own, shaking pan gently. Cook on first side until it begins to bubble slightly- a few minutes. Use the spatula to flip- do it gently so the blueberries don't fly out. Cook for another few minutes and then remove from the pan. Continue this until the batter is done. 

Serve with whipped cream or some butter and syrup. Or best yet- all three!! Enjoy them this weekend!! Xo

Apple, Pear & Ginger Butter

Did you go apple picking this weekend and are having apple overload? That was me a week ago. I've made apple & peach cobbler, fed the kids apples pretty much every meal, added them to everything I can think of and there was still an entire bag. And since I was headed to Boston for Columbus Day weekend, I decided to make a yummy batch of apple butter to bring to my hosts. What I love about apple butter is that you can eat it on toast, add it to yogurt, put it on pancakes and waffles, add to pork dishes- pretty much whatever you want to enjoy apple flavors with. But how I love to use it is with cheese. It's the perfect fall addition to a cheese platter. Trust me- you've got to try it. Yum!! I changed up my usual recipe by adding pears and ginger but you can substitute the pears for all apples as well. Now I'm craving aged Gouda and this apple, pear and ginger butter!! So good.

Apple, Pear & Ginger Butter 

Fridge:

1 cup apple cider

1 1/4 tbs freshly grated ginger, packed 

 

Counter:

12 cups apples, cored, sliced, skin on

8 cups pears, cored, sliced, skin on 

3 1/2 tbs fresh lemon juice

Pantry:

1 1/4 cups white sugar

1/4 tsp ground nutmeg

1/4 tsp ground cloves

2 tsp ground cinnamon

1 1/2 tsp pumpkin spice 

1/2 tsp salt

Tools: 

Dutch oven or heavy pot with lid

Cutting board

Chopping knife

Measuring cups/spoons

Wooden spoon 

Food mill or sieve 

Jars/Tupperware to store 

Add all the ingredients into the Dutch oven. Put the pot over medium to low heat. Place lid on it and bring it to a simmer. Once simmering turn to low and cook until everything is pretty much mush besides the skins. You will need to stir every 30 minutes or so. My apple butter took about 2 hours. You can do this in the oven as well at a temperature of 325 degrees- checking it after an hour and half. 

Once the pears and apples are softened you can turn off the heat and allow to cool for 15 to 20 minutes before putting it into the food mill or sieve. I used a sieve to push the flesh through and remove the skins. A food mill is quicker and easier but I didn't use mine this time. It takes a bit to get all the flesh through but it's worth it! 

Add the fruit purée back into the pot and simmer for another 30 to 45 minutes or until your desired consistency is reached. I simmered mine closer to 45-50 minutes because I like mine thicker. 

Once you've reached the consistency you prefer, turn off heat and allow to cool for 20 minutes before putting in glass Tupperware or mason jars. This makes about 8-10 cups of apple pear and ginger butter. It will keep in the fridge for a few weeks without canning- if you want to keep this longer see the canning instructions below. Enjoy!! Xo

To can these: bring a large pot of water to a boil. Place your mason jars and lids into the boiling water. Remove carefully with tongs and place on a clean dish towel. This sanitizes the jars before filling. Fill the jars until almost full (leaving some space so lids can seal properly). Place lids on top and seal. Place the filled mason jars back into the boiling water and boil for a few minutes. This forces the air out and the lids to vacuum seal. This will keep for 6 months in a cool, dark place. Once you pop the lid- it needs to be refrigerated. 

Apple, Fennel & Potato Latkes

I love a great latke. And having had some fennel and still tons of apples- I thought why not? 

Latke is the Jewish word for pancake and usually they are made of potatoes. They're fried pancakes of potato heaven. Growing up we had them with our breakfast a lot- they were our hash browns. 

This recipe has a great flavor and the kids really loved them. We ate ours with homemade applesauce and apple sausages because we are on an apple kick this month. Get it in while in season!! 

Apple, Fennel & Potato Latkes

Fridge:

2 eggs

Counter:

1 1/4 cups grated (peeled) apples 

2 cups grated (peeled) potatoes

1 3/4 cups fennel, super thinly chopped

Pantry:

3 tbs ap flour

1/2 tsp salt

1/4 tsp ground nutmeg

Few cracks of ground pepper 

Enough canola/vegetable oil to cover your sauté pan 

Tools:

Box grater

Peeler

Cutting board

Chopping knife

Measuring cups/spoons 

Mandoline

1 large bowl

1 small bowl

Whisk

Nonstick sauté pan 

Flat spatula or fish spatula 

Plate lined with paper towels 

Paper towels or dish towel 

Use a mandoline or sharp knife to thinly slice the fennel bulb. It should be almost paper thin and a mandoline makes this very easy. Then roughly chop the fennel slices. One large fennel bulb gave me enough for 1 3/4 cups.

Peel and grate the potatoes and apples. It took two medium apples and two medium potatoes to have enough for this recipe. If you're a little more or less than what the recipe calls for- you're ok. 

Take your dish towel or paper towels and add the grated potatoes and apples to the center. Close the towel around it and squeeze out all excess liquid over a sink. This might have to be done in batches. 

Heat oil over medium to high heat in the sauté pan. 

Add the potatoes, fennel and apples to the large bowl and combine well. 

In the small bowl whisk together the eggs, flour, salt, pepper and ground nutmeg. Pour this mixture over the potatoes, fennel and apples. 

Mix together very well- I used my hands because it was easier. 

Once mixed and oil is hot- take a small spoonful of the latke mixture and put in the oil. Using the back of the spoon- flatten the spoonful into a thin pancake, about a 1/4 inch thick. I could make 4 latkes in my sauté pan at a time. Do not overcrowd the pan. 

Cook for two minutes or so- until the latkes are golden brown and edges are crispy, then flip and do the same on the other side. If they are browning too fast- under a minute, turn down the heat. They need at least 2 minutes per side to allow centers to cook. 

Remove cooked latkes to the plate lined with paper towels. Sprinkle with salt when still hot- if you like. Serve when hot with applesauce or sour cream. Enjoy! Xo

This is what my fennel looked like after using a mandoline and before I roughly chopped it with a knife. You essentially want them the same size as the grated apple and potato. 

These were so good! Kids ate two each for dinner!!