I am tired. I am remember when we were kids my parents wouldn’t schedule anything for two or three days after vacation. I remember thinking how could they do that? I wanted to keep going. Now, I get it. I am bone weary tired. We drove from MI to Lake Geneva, WI to Orlando, FL, to Charlotte, NC, back home to MI. I feel like I was hit by the car not driving it. So simple meals and minimal cleaning are happening right now.
Breakfast for dinner may be the call of the week.
These are yummy! The apple chunks are crispy and add lots of apple flavor to the pancakes. I served mine with a choice of butter, syrup, or powdered sugar but these are also really good with fruit syrup such as strawberry or blackberry. To complete the meal we had country sausage patties and a fruit salad.
- 2 cups buttermilk
- 1/2 cup water
- 2 eggs
- 4 cups flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 5-6 large apples peeled, cored, and diced
- 1/3 cup vegetable oil (for frying)
- In a small bowl combine buttermilk and water and microwave for 30 seconds. Remove from microwave and set aside.
- In a large mixing bowl beat together egg, salt, sugar. Add buttermilk and water mixture to eggs when slightly cooled and mix to combine.
- Gradually add in 2 cups of flour at a time mixing the batter until it’s smooth and without lumps. The batter should be thick. If too thin add a tablespoon or two of flour to thicken.
- Add in baking soda and stir.
- Add diced apples and carefully give everything a stir.
- Heat oil in a non-stick skillet over medium heat. Drop two tablespoons of batter in a skillet and fry for 2-3 minutes or until golden-brown. Flip and fry for another minute. You can cook 5-6 Oladi at a time in a large skillet.
- Transfer pancakes on a plate and keep warm in low oven. Add more oil if needed to skillet and continue frying the remaining batter.
- Serve with your choice of toppings.