This past weekend, Cornelius wanted to go out for pancakes. I wavered. There’s a diner in our neighbourhood that used to have the very best pancakes and good service, but the last couple times the service really was terrible and the pancakes weren’t up to their usual par. So I put my foot down and make pancakes at home. It turned out to be a great option. The pancakes were light and fluffy and the apples simmered in maple syrup that topped the pancakes was liquid gold. They were perfect and they beat out the pancakes from the local diner hands down.
light & fluffy pancakes with maple apples
(recipe adapted from Bon Appetit)
maple syrup apples
2 T unsalted butter
2 large tart apples, like Bramley Seedings, cored and sliced
1 t ground cinnamon
1 T plus 1/3 c pure maple syrup
1 c all purpose flour
2 T yellow cornmeal
1 t baking powder
1 t baking soda
1/2 t salt
1 c buttermilk
1 c plain yogurt
1 t vanilla
1 large egg
1 1/2 T unsalted butter, melted
For maple syrup apples:
Melt butter in large nonstick skillet over medium-high heat. Add apples, cinnamon and 1 tablespoon of maple syrup and saute for a few minutes until soft. Add remaining syrup and stir until warm. Set aside.
Combine first 5 ingredients in large bowl and whisk until blended. In another bowl, blend together buttermilk, yogurt, vanilla, and egg. Add wet to dry ingredients and stir until just blended but still lumpy. Gently mix in the melted butter.
In a large pan, melt a bit of butter or oil over med-high heat and drop in a large spoonful of batter. When bubbles appear on the surface, flip. When the underside is golden, remove and repeat process. Spoon maple apples over pancakes and serve.