I have not had a decent pancake for some time…. today, that has changed!
By adding some pan sauteed apples w/brown sugar there was absolutely no need for syrup!
(strange thing.. the sauce turned the cakes a dark brown under the apples, so on the pic they look burnt or something, but trust me love…they weren’t, they were YUMMY!!)
Pancakes and Apples
In a small saucepan, dollop a cute Tablespoon of butter*, margarine or vegetable oil. Heat until melted. Slice 2 medium apples into 1/4″ slices or so. I dont peel my apples, but of course you can if you desire. I used Braeburn apples. Add a generous amount of Brown sugar, I used about a 1/4 cup packed brown sugar. Add a dash or 1/8 teaspoon of sea salt and sprinkle with 1/4 teaspoon cinnamon and 1/8 nutmeg. Allow this to simmer while we mix and make our pancakes. You will know they are done when they are soft and melty good. Feel free to toss in some pecans or walnuts toward the end.
1 cup Buckwheat Flour (yes, buckwheat is not wheat darling)
1 tsp. Baking Powder
2 Tbsp. sugar
1/2 tsp. salt
1 egg beaten – or the equivalent of egg substitute works well too)
1 cup milk – I used soy milk, I am sure rice milk would work great too- use whatever you prefer and whatever loves you back. You can use buttermilk as well–simply add 1 teaspoon baking soda to the dry ingredients.
2 Tbsp. melted butter, margarine or vegetable oil
Grease skillet lightly with oil. Preheat skillet to about 375 degrees.
Mix together all dry ingredients. Add egg*, Milk* and butter* beating well between each additional item. Pour approximately 1/4 cup batter onto the griddle/skillet. Cook 1 to 1- 1/2 minutes- basically turn the cakes when the edges look cooked and the bubbles begin to break on the surface. Cook another 1 minute or until golden brown.
These cakes also freeze well. 🙂 I make them toaster size and take them out and pop em in the toaster to warm.
When your cakes are done. Top with Apple and Enjoy!
I used the sauce as my syrup and didnt miss the Maple at all.