Prep 30 mins
Cook 30 mins
In 'Williams-Sonoma: Breakfast Comforts'
- 1 cup apple juice
- 1 cup pure maple syrup
- 2 golden delicious apples, peeled and cored (or Granny Smith)
- 2 1⁄4 cups all-purpose flour
- 1⁄4 cup firmly packed light brown sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon fine sea salt
- 1 3⁄4 cups whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted (plus room temperature butter for serving)
- canola oil, for cooking
- In a small saucepan, bring the apple juice to a boil over high heat.
- Boil until reduced to about 1/3 cup, about 10 minutes.
- Remove from the heat and whisk in the maple syrup.
- Cover and set aside to keep warm.
- Preheat the oven to 200°; have ready a rimmed baking sheet.
- Using a food processor fitted with the shredding disk, or the large holes of a box grater, shred the apples.
- You should have about 1 1/2 cups.
- In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt, rubbing the brown sugar through the mesh with your fingers.
- In a medium bowl, whisk together the milk, eggs, and melted butter.
- Pour over the flour mixture and add the shredded apples.
- Stir just until combined; to not overmix.
- Place a griddle over high heat until hot.
- Lightly oil the griddle.
- For each pancake, pour about 1/3 cup of the batter onto the griddle and spread it slightly with the back of the measuring cup.
- Cook until bubbles form and break on the surface, about 1 1/2 minutes.
- Flip the pancakes and cook until the other sides are golden brown, about 1 minute more.
- Transfer to the baking sheet and keep warm in the oven.
- Repeat until all of the batter is used, oiling the griddle as needed.
- If batter begins to thicken, thin it with a bit more milk.
- Serve the pancakes piping hot, with plenty of butter and the syrup.