Buttermilk Pancakes with Maple Syrup Apples


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These delicious pancakes are light and moist; the texture is a cross between a crepe and a pancake. Avoid overmixing the batter (it's okay if there are lumps) to ensure that the pancakes will be airy.

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  • Maple Syrup Apples:
  • 2 Tbs. (1/4 stick) unsalted butter
  • 3 large Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices
  • 1 Tbs. plus 1/2 C. pure maple syrup
  • 1/2 tsp. ground cinnamon
  • Pancakes:
  • 1 C. all purpose flour
  • 2 Tbs. yellow cornmeal
  • 2 Tbs. (packed) golden brown sugar
  • 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 Tbs. unsalted butter, melted
  • Additional unsalted butter
  • Additional pure maple syrup

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For maple syrup apples, melt butter in large nonstick skillet over medium-high heat. Add apples and 1 Tbs. maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 C. maple syrup and cinnamon.

For 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 Tbs. melted butter.

Heat 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. Spoon apples over pancakes. Serve, passing additional maple syrup.

Yield: 4 servings

From: Bon Appetite, October 2004

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