Flavored with warm spices, these apple pancakes are ideal for an autumn or winter brunch. Grated apple is blended into the batter, then a thin apple slice is cooked inside each pancake. Serve with warm maple syrup, if desired.
Apple Pancakes Recipe courtesy of Williams-Sonoma.com
- 2 eggs
- 2 cups all-purpose flour, sifted
- 1/3 cup plus 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 2 cups plus 2 tablespoons buttermilk
- 4 Tablespoons (1/2 stick) unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 peeled Granny Smith apples, 1 cored and finely grated, 1 thinly sliced on a mandoline
- 1 In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
- 2 Add the flour, the 1/3 cup sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, buttermilk, butter and vanilla. Stir just until smooth and no lumps of flour remain; do not overmix.
- 3 Add the grated apple and stir just until combined.
- 4 Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly spray the griddle with nonstick cooking spray.
- 5 For each pancake, sprinkle 1/2 teaspoon sugar on 1 apple slice and place on the griddle. Using a batter dispenser, dispense about 1/3 cup of the batter on top of the apple slice. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.