Apple Pancakes
Apple Pancakes is rated
out of
5 by
1.
Prep Time:
10 minutes
Cook Time:
16 minutes
Servings:
4
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.
Ingredients:
- 2 eggs
- 2 cups all-purpose flour, sifted
- 1/3 cup plus 2 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 2 cups plus 2 Tbs. buttermilk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 2 tsp. vanilla extract
- 2 peeled Granny Smith apples, 1 cored
and finely grated, 1 thinly sliced on
a mandoline
Directions:
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. 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. Add the grated apple and stir just until combined.
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.
For each pancake, sprinkle 1/2 tsp. 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. Makes about 12 pancakes; serves 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.
For each pancake, sprinkle 1/2 tsp. 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. Makes about 12 pancakes; serves 4.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
Julie from
Favorite Pancake Recipe
I've actually made this recipe a few times and every time it's a hit. It makes about 12 big pancakes. I picked for part of our Thanksgiving Brunch (serving 10 people) and doubled the recipe - overkill, definitely didn't need to do that because of how much other food we had. The batter is delicious and the granny smith apples add a really nice bite to it.
I don't have an actual mandolin to get the whole apple slices, but I have a ninja pro that will give me nice thin slices, so I used that and just patchworked a whole apple on my pancake.
I used an apple cider syrup that was amazing, but really good with regular syrup too. They're tasty enough that I'd eat with butter and a little sugar or cinnamon sugar.
Highly recommend!
Date published: 2019-11-29