Apple Pancakes

David Reeves

By
@Woodrow

Based on Memphis chef Shelley Baltz's "The Best Pancakes," my version sautes the apples in butter and cider, and then adds them to the batter.

With or without the apples, these are my "go-to" pancakes. (If you omit the apples, also omit the cider). I have tried a hundred different pancake recipes and I always return to this one. Light and fluffy, they are quite delicious eaten by themselves without any topping. When I fixed these for a friend recently, he called them "sublime!" See if you don't agree.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
These are fabulous buttermilk pancakes before the other ingredients that make them extra special. When you smear the cinnamon sugar butter on top, it's almost like eating an apple pie!

Ingredients

2 c
all purpose flour
1/4 c
sugar
2 1/4 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
kosher salt
2
eggs, slightly beaten
2 c
buttermilk
1 tsp
pure vanilla extract
1/4 c
unsalted butter, melted
3 Tbsp
hard apple cider
2
gala apples, peeled and small diced

BROWN SUGAR CINNAMON BUTTER (MIX INGREDIENTS WELL)

1/2 c
unsalted butter, softened
1 pinch
kosher salt
1 Tbsp
brown sugar
1/2 tsp
ground cinnamon

Directions Step-By-Step

1
Prepare apples and cook in the butter and cider in a non-stick skillet until tender. Allow to cool slightly.
2
While apples are cooking, mix together the dry ingredients.
3
Mix together the eggs, buttermilk and vanilla in a large bowl.
4
Add the cooled apple mixture to the wet ingredients and mix well.
5
Add the dry ingredients to the wet ingredients until just incorporated.
6
Pour desired pancake size onto a hot griddle or pan and flip once bubbles start to form all over the pancake.
7
Serve with Brown Sugar Cinnamon Butter and/or warm maple syrup.

About this Recipe

Course/Dish: Other Breakfast, Pancakes
Main Ingredient: Flour
Regional Style: American
Collection: A is for Apple
Hashtags: #apple, #cider