Buttermilk Pancakes with Maple Syrup Apples

Vicki Butts (lazyme)

By
@lazyme5909

These delicious pancakes are light and moist; the texture is a cross between a crepe and a pancake. Avoid over mixing the batter (it's okay if there are lumps) to ensure that the pancakes will be airy.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

MAPLE SYRUP APPLES:

2 Tbsp
unsalted butter (1/4 stick)
3 large
golden delicious apples (about 1 1/2 pounds) peeled, cored, cut into 1/2-inch thick slices
1 Tbsp
pure maple syrup
1/2 c
pure maple syrup
1/2 tsp
ground cinnamon

PANCAKES:

1 c
all purpose flour
2 Tbsp
yellow cornmeal
2 Tbsp
golden brown sugar, packed
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1 c
buttermilk
1 c
plain whole-milk yogurt
1 large
egg
1 1/2 Tbsp
unsalted butter, melted
additional unsalted butter
additional pure maple syrup

Directions Step-By-Step

1
For maple syrup apples:
Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; saute until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.
2
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.
3
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.
4
Spoon apples over pancakes. Serve, passing additional maple syrup.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Fruit
Regional Style: American