buttermilk pancakes with maple syrup apples
 
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. 
 
maple syrup apples 
 
2 Tbsp  (1/4 stick) unsalted butter
3 large  golden delicious apples (about 1 1/2 pounds), peeled, cored,
  cut into 1/2-inch-thick slices
1 Tbsp  plus 1/2 cup pure maple syrup
1/2 tsp  ground cinnamon
  pancakes
1 cup  all purpose flour
2 Tbsp  yellow cornmeal
2 Tbsp  (packed) golden brown sugar
1 tsp  baking powder
1 tsp  baking soda
1/2 tsp  salt
1 cup  buttermilk
1 cup  plain whole-milk yogurt
1 large  egg
1-1/2 Tbsp  unsalted butter, melted
 
additional unsalted butter 
 
additional pure maple syrup 
 
for maple syrup apples: 
melt butter in large nonstick skillet over medium-high heat. add apples 
and 1 tablespoon maple syrup; saute until apples are tender, about 5 
minutes. mix in remaining 1/2 cup 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 tablespoons 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. 
 
makes 4 servings. 
 
 
 
 
 
(ID: 73289) Mirror: rec.food.recipes: Fri, Sep 30, 2005


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