Good morning– Saturday morning. Pancake time!! When I read this recipe, I thought, “is this going to work?!” Only 1 cup of flour with all that yogurt and buttermilk? The answer is YES! They were light and tender– and with the maple apples –exquisite. I think I have a new Saturday morning go-to pancake recipe.
1 cup flour
2 tab. yellow cornmeal
4 tab. brown sugar
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk*
1 cup unflavored yogurt
2 tab. canola oil
Mix together the dry ingredients–flour, cornmeal, sugar, baking powder an salt in a pourable mixing bowl. (do you have one with a spout to pour out pancakes?) Then blend in the buttermilk, yogurt, egg and oil.
Heat the griddle with butter or a spray of cooking spray. And cook the pancakes on medium until golden on both sides. Makes about 15 lovely pancakes.
2 tab. melted butter
3 large apples, peeled, cored, cut into chunks
2 tab. maple syrup
Melt the butter in a nonstick skillet. Drop in the apples and maple syrup. Saute the apples for about 5 minutes, until they begin to brown a bit and are tender. Serve with more maple syrup if you like (and I do!).