Pancakes

Dry Ingredients

• 2 c AP flour
• 3 tbsp brown sugar
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp sea salt

Wet Ingredients

• 2 c whole buttermilk
• 2 eggs
• 1 tsp vanilla
• 4 tbsp melted butter

Apple Topping

• 2 large granny smith apples
• 3 tbsp butter
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/2 small lemon
• heavy pinch of sea salt

To Serve

• good maple syrup

Equipment

• Sauté pan
• Electric griddle
• spatula
• large mixing bowl
• wooden spoon
• whisk
• large liquid measuring cup
• measuring cups and spoons
• ice cream scoop

To make the pancakes

1. In a large glass bowl, whisk together the dry ingredients, and set aside.
2. In a large liquid measuring cup, whisk together the wet ingredients.
3. Pour the wet ingredients into the dry ingredients.
4. Stir with a wooden spoon just until combined.
5. Heat an electric griddle over medium high heat (My setting is 325-350)
6. Using an ice cream scoop, portion out the pancake batter onto the griddle.
7. Cook for approximately 2-3 minutes and flip when you start to see bubbles form AND pop.
8. Cook on the other side for another 1-2 minutes.

To make the apple topping

1. Heat a sauté pan over medium heat.
2. Melt butter and add sliced apples and cook for a 3-4 minutes until it starts to brown.
3. Add brown sugar, ground cinnamon, and continue to cook for a minute or two until apples are tender.
4. Squeeze 1/2 lemon and a pinch of sea salt over top.
5. Remove from heat.