BUTTERMILK PANCAKES WITH MAPLE SYRUP APPLES

Buttermilk Pancakes with Maple Syrup Apples image

Provided by Vicki Butts (lazyme)

Time 35m

Number Of Ingredients 19

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MAPLE SYRUP APPLES:
2 Tbsp unsalted butter (1/4 stick)
3 large golden delicious apples (about 1 1/2 pounds) peeled, cored, cut into 1/2-inch thick slices
1 Tbsp pure maple syrup
1/2 c pure maple syrup
1/2 tsp ground cinnamon
PANCAKES:
1 c all purpose flour
2 Tbsp yellow cornmeal
2 Tbsp golden brown sugar, packed
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c buttermilk
1 c plain whole-milk yogurt
1 large egg
1 1/2 Tbsp unsalted butter, melted
additional unsalted butter
additional pure maple syrup

Steps:

1. For maple syrup apples: Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; saute until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.
2. For pancakes: Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.
3. Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.
4. Spoon apples over pancakes. Serve, passing additional maple syrup.