APPLE MAPLE PANCAKES

APPLE PANCAKES aka a perfect brunch

My husband Franklin loves to cook. So on weekends, I often relinquish my kitchen to him (well, at the very least, I share it). Now, when he uses one of my recipes as inspiration to create one of his own, I’m super flattered. For this one, he worked off of my Buttermilk Bourbon Maple Pancakes recipe and let me tell you, it’s seasonally awesome!

FYI, if you’ve found this recipe because you are looking for ways to use some of the apples you picked apple picking, I have a whole Apple Picking Season Hub you should bookmark!

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APPLE MAPLE PANCAKES

Yield: 9 Large Pancakes

Author: Michelle Williams

Prep time: 10 MinCook time: 10 MinInactive time: 5 MinTotal time: 25 Min

Ingredients

• Macintosh Apples (3, peeled, cored. 2 finely chopped in the food processor. 1 diced into roughly 1/8 inch pieces)
• All-Purpose Flour (2 cup)
• Baking Powder (3 teaspoons)
• Salt (1 teaspoon)
• Light Brown Sugar (3 tablespoon)
• Egg (2, large, beaten)
• Almond Milk (1 1/2 cups)
• Unsalted Butter (1 stick, melted and cooled to room temperature. Plus 1 tablespoon for cooking your apples)
• Vermont Maple Syrup (4 tablespoons. Plus extra for topping)
• Pure Vanilla Extract (1/4 teaspoon)
• Butter or Butter Spray (for greasing your pan)

KITCHEN TOOLS

• Food Processor
• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Rubber Spatula
• Small Frying Pan
• Griddle Pan
• Metal Spatula

Instructions

TO MAKE YOUR PANCAKE BATTER

1. Over medium-high heat, melt down 1 tablespoon of butter in your small frying pan.
2. Add your single diced apple (NOT the 2 you put in the food processor).
3. Using your rubber spatula to move them around consistently, cook them down until softened—about 3 minutes.
4. Remove from heat and set aside to cool to room temperature.
5. In your large mixing bowl whisk together flour, baking powder, baking soda, salt, and sugar.
6. Use your rubber spatula to fold in your 2 food processed in apples until they are evenly incorporated. Set aside.
7. In your medium mixing bowl, whisk together your eggs, buttermilk, melted butter, maple syrup, and vanilla.
8. Using your rubber spatula, fold your wet mixture into your large mixing bowl of dry ingredients until they are fully incorporated. Don’t over mix here, leaving in some lumps is good. It will keep your pancakes light and fluffy. Also, your batter will be quite thick here without any runniness. You’re right on track!
9. Fold in your cooked apples.
10. Let your mixture sit for 5 minutes.

TO COOK YOUR PANCAKES

1. Over medium heat, heat your griddle pan.
2. Grease griddle pan with butter (or butter spray, if your prefer).
3. Scoop your batter onto your griddle pan. I used roughly 1/4 cup of batter for each pancake and cooked them in three batches.
4. When the butter begins to bubble around the edges of your pancake, use your spatula to smoothly flip it—about 2 minutes.
5. Cook until you can’t see any batter—roughly 2 more minutes. I like to say when you see you butter bubbling around the edges of your pancake again, you’re good to go, but definitely take a quick look to make sure you can’t see any uncooked batter too.
6. Transfer all of your pancakes to a plate, drizzle with maple syrup to your liking, and enjoy!

Did you make this recipe?

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