Our breakfast special today was Apple Pancakes. Mmm!
1 c. all-purpose flour
1 T. granulated white sugar
1/2 t. baking powder
1/2 t. baking soda
1/4 t. ground mace
2 – 4 T. melted butter (how much depends on how “sticky” or non-stick your cook surface)
1 – 1 1/2 c. low-fat buttermilk, divided
1 lg. egg
2 medium apples, peeled, cored and cut into chunks (2 c.)
2 T. fresh lemon juice
Confectioner’s sugar, yogurt, warm maple syrup, and apple slices for serving
(1) In a large bowl, whisk together dry ingredients. In a small bowl, whisk together butter, 1 c. of the buttermilk and egg. Gently stir wet ingredients into dry ingredients just until dry ingredients are absorbed. If needed, stir in more buttermilk. Batter will have small lumps.
(2) Toss apple chunks in lemon juice then fold into pancake batter.
(3) Meanwhile, preheat grill or griddle until a drop of water sizzles but does not skate across surface. Grease well with canola oil or vegetable shortening.
(4) Ladle pancake batter onto cook surface. (Makes 8 medium or 6 large pancakes.) Cook until bottom is light golden brown and bubbles appear on top of pancakes. Flip and cook on the second side until done in the middle and bottom is light golden brown. Garnish and serve immediately.