I used less
oil than the original recipe, this way I can spread a thick layer on the bread, but you can try the original version with equal parts of oil, onion and apples too.
My recipe below is fairly true to the original, although I doubled the garlic, and used more apple and more olive
oil than the original recipe.
Not exact matches
My other changes to the
original pancake
recipe were using pumpkin in lieu of sweet potato (but I put in more
than called for) and coconut
oil in place of butter.
We'll take out the
oil, and add dry pectin to thicken the dressing, along with more water
than used in the
original version of this
recipe.
Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable
oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon
oil (if you can't find lemon
oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract
than the
original recipe so it wouldn't compete with the lemon
oil.)
I adapted the
original recipe I was given years ago to use coconut
oil rather
than canola / vegetable
oil and added nuts.
Bonus, this updated
recipe actually has LESS
oil and LESS sugar
than the
original.
I also added about a tablespoon of olive
oil and the resulting bread is a beautiful yellow with a tighter softer crumb
than the
original recipe.
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