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Cinnamon Apple Pancakes




Source of Recipe


Dallas Morning News, January 15, 2003


List of Ingredients




2 tart medium apples (Jonathan or other variety), unpeeled, cored, about 21/2 cups
2/3 cup well-shaken buttermilk
2 large eggs
3 tablespoons unsalted butter, melted, plus extra for griddle
3 tablespoons sugar
1 teaspoon vanilla
½ teaspoon cinnamon
3 tablespoons sour cream (low-fat or regular)
½ teaspoon baking soda
1 ¼ cups cake flour
¼ teaspoon salt



Recipe



Use food processor to shred apples with shredding disc. Set apples aside. Remove shredding disc; insert metal blade.

Preheat oven to 200 F. Put buttermilk, eggs, butter, sugar, vanilla and cinnamon in food processor bowl. Mix well, about 20 seconds. Add reserved apples, sour cream, baking soda, cake flour and salt.
Pulse processor on and off 4 to 5 times until just mixed; do not overprocess. (If you do not have a food processor, place ingredients as instructed in medium bowl. Stir with wooden spoon until well mixed.)
Heat griddle with butter over medium heat. When hot, spoon 3 tablespoons batter onto griddle in 3-inch rounds (or use 1/4 cup dry measure not quite filled). Cook until pancake is slightly bubbly and nicely browned on bottom, about 3 minutes. Turn and brown other side, about 2 to 3 minutes. Keep cooked pancakes warm in preheated oven while remaining pancakes are cooked. Serve hot with warm Caramelized Apple Maple Syrup. Makes 4 servings or about 20 pancakes.

PER SERVING: Cal 359 (35% fat) Fat 14 g (8 g sat) Fiber 3g Chol 139 mg Sodium 384 mg Carb 52 g Calcium 75 mg