japanese teppanyaki equipment | Mom's simple apple pancakes
Yield: 4 to 6 medium pancakes
• 1 large Fuji apple, diced, pitted, halved
• 1 egg, medium beaten
• pinch of salt
• fresh mint leaves (sweet yum cake)
• 2 TBSP clarified butter (ghee), separate
• 1/3 cup flour; We prefer not to bleach
• 1/4 cup whole milk
• 1/3 cup water (or all milk if nut milk is used)
• optional: black sugar, vanilla sugar (1/2 powdered sugar, 1/2 fine sugar, vanilla crushed, mixed)
Add the flour and beat the eggs. Mix well. There should be no lumps. At this point, the batter will be very thick.
Add milk and mix well. Add water and mix well.
Warm up Cookeryaki hoodless teppanyaki table on # 5. When the orange light is off, set the electric commercial teppanyaki table temperature to # 7.
Lubricate with 1 TBSP ghee over japanese teppanyaki equipment cooking center; Cover evenly with a scraper. Pour or pour the batter into the spoon, then add the apples and gently press them into the batter. Once released, remove slightly and pour/serve the next pancake. Repeat the apple slices. Pour the next pancake into the teppanyaki table for restaurant price center. Repeat the apple slices. We recommend cooking up to three medium or four smaller pancakes at a time.
When the bottom is golden brown, sprinkle with a little powdered sugar. Then turn to boiling the apples until they begin to soften and brown. Add a small piece of butter to the top if desired and sprinkle with brown sugar.
Tip: we like Fuji apples because they don't scatter when browned and have the right balance between sweetness and acidity. Try replacing Granny Smith, sliced, with a completely different taste.
Two slices of brown bacon won't hurt either.
