Apple Buttermilk Pancakes for 2
Delicious, apple pancakes
Every so often I buy fruit and it goes unnoticed. Not sure why because we love fruit, but it does. And every time I open the vegetable crisper drawer (and it is often), I am sorely reminded of the neglected fruit. This recipe is one way I used said neglected fruit one wintery weekend morning.
Apple Buttermilk Pancakes
Makes about 5 pancakes about 13 cm wide and 2 cm thick!
The original recipe can be found here.
Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup buttermilk (or 1/2 cup skim milk with 1/2 tbsp lemon juice)
- 1 egg, separated
- 1/2 tbsp coconut sugar
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of cream of tartar
- 1/4 teaspoon salt
- 1/2 tsp cinnamon
- pinch of allspice
- 1 apple, roughly grated
- 1 nonstick cooking spray
Directions:
- In a small bowl sift flour, baking powder, baking soda, salt and spices together. Set aside.
- Beat egg white and cream of tartar on high speed until stiff peaks form but not dry.
- Beat the egg yolk with the sugar until creamy, pale yellow and thick; add the buttermilk, vanilla and beat until smooth on a slow speed.
- Fold in the sifted flour mixture gently into the egg yolk mixture (don’t over mix as we don’t want the glutens activated).
- Fold the beaten egg white into the batter and mix together gently, do not over mix! Gently fold in the grated apple.
- Spray your skillet with non-stick spray and set to medium temperature.
- Drop about 1/3 cup of batter on pan for each pancake and spread out to about 13 cm and cook until you see a few bubbles on the surface of the batter. Flip the pancakes and cook for about another 2-4 minutes. Repeat until you have used up all the batter.
- Keep warm until you have made all the pancakes and serve warm with butter, maple syrup, and yogurt!
