Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
It was a tough decision between apple donuts and apple pancakes on Sunday morning. We ended up going with pancakes because the oven was in use (apple chips), so we could inhale delicious appley goodness as soon as possible. I think we’ll do the donuts soon, too, but these pancakes were delicious.
This recipe is adapted from smittenkitchen.com.
2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
2 medium apples of a tart variety (Braeburn or Granny Smith) – finely diced.
Vegetable oil, for frying
Confectioner’s sugar, for dusting
Mix the wet ingredients together in one bowl (or liquid measuring cup), and mix the dry ingredients together in your main bowl. Add the wet ingredients to the dry ingredient bowl and then whisk in the apples. Grate in 1/4 tesaspoon of fresh nutmeg. When we made these pancakes, we grated the apples but looking back that just seemed like the pieces were too small.
Heat a skillet with a verrry thin layer of oil on it over medium heat. Dollop about 1/2 cup of pancake batter on to the skillet and allow to cook until you see bubbles throughout the surface of the cake. Flip and cook for about 2 more minutes, or until the pancake batter separates easily from the pan, like with crepes.
The best part of the whole pancake was coming up on a big, tart chunk of apple, so that is why I recommended a pretty fine dice rather than the grating recommended in the original recipe. I also think it might be fun to do half whole wheat with these guys (and up the baking powder a little bit).