Borrowing technique from carrot cake, these apple spiced walnut pancakes will get you in the mood for fall. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
1 Honey Crisp or Golden Delicious apple, peeled and grated
1/4 cup finely chopped walnuts
1 cup shaken buttermilk
1/4 cup melted butter
1 large egg
1 teaspoon vanilla extract
Slices of butter, for serving
Maple Syrup, for serving
Directions
Preheat your oven to 200 degrees F. Place a baking sheet in the oven. This is where we’re going to put the pancakes once they’re done cooking so they stay warm.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the grated apple and walnuts; toss until the apples and walnuts are covered in flour. Set aside.
In a measuring cup or small bowl, measure out the buttermilk. Whisk in the melted butter, egg and vanilla until smooth.
Preheat your cast iron pan or griddle over medium heat. When warm, brush with a teaspoon or two of oil or butter. (I favor oil because it doesn’t burn but man does butter taste good.)
Pour the liquid ingredients into the dry ingredients and mix until you no longer see any speckles of flour. Be sure not to over mix—this will result in tough pancakes.
Using a 1/4 cup measure, drop circles of batter onto your skillet. Don’t be shy to take your spatula and help shape the pancakes into circles.
Cook in batches, turning once, until golden brown on both sides, about 1 to 2 minutes. Transfer the pancakes to the oven to keep warm. Repeat with the remaining batter. Serve with butter and maple syrup.
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