Buttermilk Pancakes With Maple Syrup Apples
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
5
ingredients
-
Maple Syrup Apples
- 2 tablespoons unsalted butter
- 3 large golden delicious apples, peeled, cored, cut into 1/2-inch-thick slices (about 1 1/2 pounds)
- 1 tablespoon pure maple syrup
- 1⁄2 cup pure maple syrup
- 1⁄2 teaspoon ground cinnamon
-
Pancakes
- 1 cup all-purpose flour
- 2 tablespoons yellow cornmeal or 2 tablespoons whole wheat flour
- 2 tablespoons packed golden brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1 cup plain yogurt
- 1 large egg
- 1 1⁄2 tablespoons unsalted butter, melted
- additional unsalted butter
- additional pure maple syrup
directions
- For maple syrup apples: Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.
- For pancakes: Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.
- Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.
- Spoon apples over pancakes. Serve, passing additional maple syrup.
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