Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Makes 12 to 14
Fruit suits pancakes just as well as maple syrup... and there's nothing stopping your from topping these with either. If you don't have buttermilk handy, you can make these with milk; just omit the baking soda.
- 1-½ cups whole wheat flour
- 1-½ cups buttermilk
- 1 or 2 apples, peeled and very thinly sliced
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 eggs
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- A pinch salt
- Combine the dry ingredients in a large bowl. In another bowl, whisk together the butter, buttermilk, and vanilla. Pour the wet over the dry, and stir just enough to combine.
- Fold the sliced apples into the batter. Alternately, you can arrange the apple slices on top of the pancakes while the first side cooks.
- For each pancake, drop ¼ cup of batter onto a griddle over medium to medium-high heat. When bubbles start appearing on the surface, and the underside is golden brown, flip them over. Continue cooking until the second side is browned and the interior is set.
- If you can't serve the pancakes right away - perhaps because there are more to cook - you can keep the cooked ones warm in a low oven.