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Apple Pancakes

Flavored with warm spices, these apple pancakes are ideal for an autumn or winter brunch. Grated apple is blended into the batter, then a thin apple slice is cooked inside each pancake. Serve with warm maple syrup, if desired.

Ingredients:

  • 2 eggs
  • 2 cups all-purpose flour, sifted
  • 1/3 cup plus 2 Tbs. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. freshly grated nutmeg
  • 2 cups plus 2 Tbs. buttermilk
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • 2 tsp. vanilla extract
  • 2 peeled Granny Smith apples, 1 cored
      and finely grated, 1 thinly sliced on
      a mandoline

Directions:

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, the 1/3 cup sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, buttermilk, butter and vanilla. Stir just until smooth and no lumps of flour remain; do not overmix. Add the grated apple and stir just until combined.

Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly spray the griddle with nonstick cooking spray.

For each pancake, sprinkle 1/2 tsp. sugar on 1 apple slice and place on the griddle. Using a batter dispenser, dispense about 1/3 cup of the batter on top of the apple slice. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Makes about 12 pancakes; serves 4.
Williams-Sonoma Kitchen.