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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1For 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.
2For 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.
3Heat 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.
4Spoon apples over pancakes. Serve, passing additional maple syrup.

About this Recipe

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