Apple Pancakes With Sauteed Apples Recipe
Servings: 1
Ingredients
- 2 c. buttermilk
- 3 lrg Large eggs
- 6 Tbsp. unsalted butter - (3/4 stick) melted, cooled, plus melted butter for brushing griddle
- 3/4 c. all-purpose flour
- 1/2 c. whole-wheat flour
- 1/4 c. wheat germ
- 1 tsp salt
- 2 tsp double-acting baking pwdr
- 1 1/2 tsp baking soda
- 3 Tbsp. sugar
- 2 c. diced apples
- 4 lrg Granny Smith or possibly Golden brown Delicious apples peeled, cored, and sliced
- 2 Tbsp. unsalted butter
- 3 Tbsp. sugar
- 1/2 tsp cinnamon Fresh lemon juice as needed
Directions
- In a bowl whisk together the buttermilk, the Large eggs, and 6 Tbsp. of the butter. In a large bowl whisk together the flours, the wheat germ, the salt, the baking pwdr, the baking soda, and the sugar, add in the buttermilk mix, and whisk the batter till it is just combined.
- Heat a griddle over moderately-high heat till it is warm sufficient to make drops of water scatter over its surface and brush it with some of the additional melted butter.
- Working in batches, pour the batter onto the griddle by 1/3-c. measures, sprinkle each pancake with about 2 Tbsp. of the diced apples, and cook the pancakes for 2 min on each side, or possibly till they are golden brown.
- Transfer the pancakes as they are cooked to a heatproof platter and keep them hot in a preheated 200 degree oven. Serve the pancakes with the Sauteed Apples.
- Sauteed Apples: In a large heavy skillet saute/fry the apples in the butter over moderately-high heat, stirring occasionally, for 5 min, or possibly till they are softened. Sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 - 10 min, or possibly till they are tender. Stir in lemon juice, to taste and keep the mix hot.
- This recipe yields about 16 (5-inch) pancakes.
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