Monday, October 17, 2011

Cinnamon Buttermilk Pancakes with Maple Glazed Apples

       Pancakes are something of a weekend tradition at our house, but mainly the buttermilk blueberry variety.  I have pretty much perfected them, so much so that I grew bored with the little blue orbs in the sea of pillowy batter.  So I took a break from pancakes and made eggs and bacon.  Oatmeal and raisins with fresh cream.  Smoothies and peanutbutter toast.  The weekend was just not the same without pancakes so I pulled out the whisk and went back to work, this time with fall and all of its culinary possiblities on my mind.  Enter Cinnamon Buttermilk Pancakes with Maple Glazed Apples!! Not quite your typical buttermilk pancake but they ended up being absolutely airy and delightful.  The apples, recently purchased by the bushel and begging to be devoured, helped to project the pancakes to another world by becoming deliciously coated with sticky, maple goodness.  One bite into the stack piled with apples instantly brought pancakes back to our weekend.  Now just to figure out how to make the weekend last seven days and not two....

Cinnamon Buttermilk Pancakes with Maple Glazed Apples
adapted from

Maple Syrup Apples
-2 Tablespoons unsalted butter
-3 Large Golden Delicious (or other baking apple) about 1 1/2 pounds)), peeled, cored, cut into 1/2 in-    thick slices
-1 Tablespoon plus 1/2 cup pure maple syrup
- 1/2 teaspoon ground cinnamon

-1 cup all purpose flour
-2 Tablespoons yellow cornmeal
-2 Tablespoons(packed) brown sugar
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon cinnamon
-1 cup buttermilk (I used vanilla Kefir-which for those who don't know it's like a runny yogurt    with a bit more tang and a slight effervesent taste.  Highly recommend you check it out!)
-1 cup whole-milk yogurt (I didn't have yogurt either, but subbed in some cultered sour cream)
-1 large egg
-1 1/2 Tablespoons unslated butter, melted
-Additional unsalted butter
-Additional pure maple syrup
      *OKAY, I cannot stress the importance enough of using actual maple syrup! Not the high fructose   corn syrup ladden garbage that comes in cute little glass jars shaped like a southern house maid. Pay the extra money for the real stuff, that actually comes out of the tree, into a jar, and to your breakfast table. 

Back to the breakfast. 

For the Maple Glazed Apples:
Peel, core, and slice the apples.  Heat a cast iron skillet on medium-high heat, melt the butter, and add in the apples and the tablespoon of syrup.  Stir the apples a few times, giving them a chance to caramelize a bit, for 3-5 minutes.  Once the apples have softened, stir in the remaining syrup and sprinkle on the cinnamon and allow it to thicken a bit around the apples.  Now you can set it aside and thanks to the cast iron, it will stay warm for you until your pancakes are complete.

For the pancakes:
Combine the first 7 ingredients in a medium bowl and whisk to combine.
Nothing new here folks, combine dry ingredients in one bowl, combine the wet in another, and then put it all together later.  Makes sense....and more dishes to wash.  But it's important. 
Whisk together the buttermilk, yogurt, and egg in a medium bowl. Mix to blend and add to dry ingredients and mix until just blended, batter will be slightly lumpy.  Gently mix in 1 1/2 Tablespoons of melted butter.

Heat a griddle or large skillet over medium heat. Rub some butter over the griddle to coat, and then working in batches, drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown on bottom and bubbles form on top. This, bonappetit said, would be about 3 minutes, I let mine sit for about 5 minutes (my griddle was at 350 degrees). Flip them over and cook until bottoms are brown and they are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.

Put two or three pancakes on a plate, pile on some glazed apples, and try not to eat them all before your family gets to taste.  Sharing is caring. :)

-Homemade is better!

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