Apple Pancakes

Flavored with warm spices, these apple pancakes are ideal for an autumn or winter brunch. Grated apple is blended into the batter, then a thing apple slice is cooked inside each pancake. Serve with warm maple syrup, if desired.

Apple Pancakes

From Williams-Sonoma

Makes about 12 pancakes

2 eggs
2 C all-purpose flour, sifted
1/3 C plus 2 T sugar
2 t baking powder
1 t baking soda
1 t salt
2 t ground cinnamon
1 t ground ginger
1/4 t freshly grated nutmeg
2 C plus 2 T buttermilk
4 T unsalted butter, melted
2 t vanilla extract
2 peeled Granny Smith apples, 1 cored and finely grated, 1 thinly sliced on a mandoline

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, the 1/3 C sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, buttermilk, butter and vanilla. Stir just until smooth and no lumps of flour remain; do not over-mix. Add the grated apple and stir just until combined.

Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly spray the griddle with nonstick cooking spray.

For each pancake sprinkle 1/2 t sugar on 1 apple slice and place on the griddle. Using a batter dispenser, dispense about 1/3 C of the batter on top of the apple slice. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.