Apple Pancakes With Sautéed Apples

Apple Pancakes With Sautéed Apples
Apple Pancakes With Sautéed Apples

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    cups buttermilk

  • 3

    large eggs

  • 6

    tablespoons unsalted butter - (3/4 stick) melted, cooled, plus

  • melted butter for brushing griddle

  • 3/4

    cup all-purpose flour

  • 1/2

    cup whole-wheat flour

  • 1/4

    cup wheat germ

  • 1

    teaspoon salt

  • 2

    teaspoons double-acting baking powder

  • 1 1/2

    teaspoons baking soda

  • 3

    tablespoons sugar

  • 2

    cups diced apples

  • SAUTEED APPLES:

  • 4

    large Granny Smith or Golden Delicious apples peeled, cored, and sliced

  • 2

    tablespoons unsalted butter

  • 3

    tablespoons sugar

  • 1/2

    teaspoon cinnamon

  • Fresh lemon juice as needed

Directions

In a bowl whisk together the buttermilk, the eggs, and 6 tablespoons of the butter. In a large bowl whisk together the flours, the wheat germ, the salt, the baking powder, the baking soda, and the sugar, add the buttermilk mixture, and whisk the batter until it is just combined. Heat a griddle over moderately-high heat until it is hot enough 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-cup measures, sprinkle each pancake with about 2 tablespoons of the diced apples, and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200 degree oven. Serve the pancakes with the Sauteed Apples. Sauteed Apples: In a large heavy skillet sauté the apples in the butter over moderately-high heat, stirring occasionally, for 5 minutes, or until they are softened. Sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in lemon juice, to taste and keep the mixture warm. This recipe yields about 16 (5-inch) pancakes.

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