Buttermilk Buckwheat Pancakes with Cinnamon Apples
Serves 2
Ingredients
- ½ cup Buckwheat Flour
- ¾ cup Buttermilk
- 1 Egg
- 6 Tbsp. Butter, divided
- 1 Apple
- Maple Syrup
- ½ cup All Purpose Flour
- ¾ cup Whole Milk
- 5 Tbsp. Sugar, divided
- 1 tsp. Baking Powder
- 1 tsp. Salt
- ¼ tsp. Cinnamon
Peel and cut the apple into ½” chunks. Combine with two tablespoons of sugar, the cinnamon and a tablespoon of butter in a small pan and cook over medium-low heat.
Combine the flours, salt, baking powder and three tablespoons of sugar. In a small bowl whisk together the milk, buttermilk, egg and three tablespoons of melted butter. Whisk the wet ingredients into the dry ingredients until just combined. Heat a skillet over medium heat. The pan is ready when a few drops of water bounce and sizzle on the surface. Add a small bit of the remaining butter to the pan and swirl it around. Pour in the pancake batter. I like small pancakes – about 3” in diameter, but you can certainly make larger ones. Once the bottom has browned nicely and the batter has stopped bubbling, use a spatula to flip the pancakes over. If the crepes cook too quickly and are burning, turn the heat down a bit. Cook until nicely browned on the other side. Set on a plate or cookie sheet. You can keep them warm in a 200 degree oven. Serve the pancakes with the apples and maple syrup.
