Apple Cinnamon Pancakes

Ingredients

Equipment Needed

• •12-inch cast iron skillet or flat griddle
• •Medium skillet for sautéing apples
• •Wire cooling rack
• •Wide, thin spatula

Instructions

1. 1

   Sauté the apples

   Melt two tablespoons of butter in a medium skillet over medium heat. When it foams and subsides, add the diced apples in a single layer. Let them sit undisturbed for two minutes to develop golden edges. Sprinkle the brown sugar, one teaspoon of cinnamon, and the nutmeg over the apples. Toss gently and continue cooking until the apples are tender but still hold their shape, another three to four minutes. They should yield to a fork but not collapse into mush. Transfer to a plate and let cool while you make the batter.

   Granny Smith apples hold up best to heat. Honeycrisp or Braeburn work too. Avoid Red Delicious, which turn mealy when cooked.
2. 2

   Mix the dry ingredients

   Whisk together the flour, granulated sugar, baking powder, baking soda, salt, and remaining half teaspoon of cinnamon in a large bowl. Create a well in the center. The double leavening of baking powder and baking soda gives these pancakes their characteristic rise and tender crumb.

3. 3

   Combine wet ingredients

   In a separate bowl or large measuring cup, whisk the cold buttermilk with the eggs, melted butter, and vanilla until uniform. The butter may form small clumps when it hits the cold buttermilk. This is fine and expected.

   If you don't have buttermilk, stir one tablespoon of white vinegar into two cups of whole milk and let it sit for five minutes until it curdles slightly.
4. 4

   Make the batter

   Pour the wet ingredients into the well of dry ingredients. Stir with a wooden spoon or spatula using broad, gentle strokes until just combined. Stop when you still see streaks of flour. Lumps are not only acceptable, they're essential. Overmixed batter produces tough, rubbery pancakes that no amount of syrup can save. Fold in the sautéed apples gently, distributing them throughout.

5. 5

   Rest the batter

   Let the batter rest for five to ten minutes while you heat your griddle. During this time, the gluten relaxes and the leavening activates. You'll see small bubbles forming on the surface. This is exactly what you want.

   Never stir a rested batter. Those bubbles are your ticket to fluffy pancakes. Stirring deflates them.
6. 6

   Heat the cooking surface

   Set a large cast iron skillet or griddle over medium heat for a full five minutes. Test the temperature by flicking a few drops of water onto the surface. When the droplets dance and evaporate within two seconds, you're ready. Too hot and your pancakes will burn before cooking through. Too cool and they'll spread thin and turn pale. Lightly grease the surface with the remaining tablespoon of butter, wiping away excess with a paper towel.

7. 7

   Cook the first side

   Pour a scant quarter cup of batter for each pancake onto the hot surface, leaving two inches between them. The batter should hold its shape, spreading gently into a round about four inches across. Cook undisturbed until the edges appear set and matte, bubbles rise to the surface and pop without filling in, and the underside is deep golden brown. This takes two to three minutes.

8. 8

   Flip and finish

   Slide a thin spatula under each pancake with confidence. Flip in one decisive motion. The second side cooks faster, needing only one to two minutes until golden. The pancake should feel light when you lift it and spring back when pressed gently. Transfer to a warm oven (200°F) on a wire rack set over a baking sheet while you cook the remaining batter.

9. 9

   Serve with ceremony

   Stack three pancakes on warmed plates. Top each stack with a generous pat of softened butter and let it begin to melt into the grooves. Drizzle warm maple syrup tableside so your guests can watch it cascade down the sides. Scatter a few extra sautéed apple pieces over the top if you reserved some. Serve immediately. Pancakes wait for no one.

Chef Tips

• •Keep finished pancakes warm on a wire rack in a 200°F oven, never stacked directly on a plate. Steam trapped between pancakes turns them soggy within minutes.
• •Real maple syrup, never pancake syrup. The ingredient list on pancake syrup reads like a chemistry experiment. Pure maple tastes like the tree it came from.
• •For extra indulgence, make a quick cinnamon butter by whipping half a cup of softened butter with two tablespoons of powdered sugar and half a teaspoon of cinnamon.
• •The best apples for cooking hold their shape under heat. Granny Smith provides tartness that balances the sweet batter. Honeycrisp offers more sweetness if that's your preference.

Advance Preparation

• •Sautéed apples can be prepared the night before and refrigerated. Bring to room temperature before folding into batter, or warm gently in the microwave.
• •Dry ingredients can be whisked together and stored in an airtight container for up to a week. When weekend morning arrives, you're halfway done.
• •Leftover pancakes freeze beautifully. Cool completely, layer between parchment, and freeze flat. Reheat in a toaster or 350°F oven until warmed through.

Frequently Asked Questions

Nutrition Information

1 serving (about 300g)