Buttermilk Pancakes with Maple Syrup Apples

For pancakes

  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup well-shaken buttermilk
  • Butter for brushing griddle

Preheat oven to 200°F.

Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.

Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with butter. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

Cooks' note:Batter keeps, chilled and covered, 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.

Makes 14 (3-inch) pancakes.

For maple syrup apples

  • 2 tablespoons (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 tablespoon plus 1/2 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon

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

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

Makes 4 servings.

Adapted from Gourmet, May 2004 and Bon Appétit, October 2004

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