With fresh grated apple mixed into the batter and a thin slice of apple cooked inside each pancake, these pancakes are a beautiful, tasty addition to any fall brunch.
Preparation time: 10 minutes
Cook time: 16 minutes
2 cups all-purpose flour, sifted
⅓ cup plus 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
2 cups plus 2 tablespoons buttermilk
4 tablespoons (½ stick) unsalted butter, melted
2 teaspoons vanilla extract
2 peeled Granny Smith apples, 1 cored and finely grated, 1 thinly sliced on a mandoline
- In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, ⅓ 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 ½ teaspoon sugar on 1 apple slice and place on the griddle. Add about ⅓ 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.
Recipe source: Williams Sonoma