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Apple Pancakes

Tall buttermilk pancakes made with brown butter and grated apple, finished with maple caramelized apple slices.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 Pancakes
Calories: 552
Ingredients Equipment Method

Ingredients
  

6 tablespoons unsalted butter, for browning
1 large firm tart apple, peeled, cored, and coarsely grated
1 and 3/4 cups all purpose flour
2 tablespoons packed light brown sugar
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1 and 3/4 cups buttermilk, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
2 large firm sweet apples, peeled, cored, and sliced 1/4 inch thick
2 tablespoons unsalted butter
3 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 teaspoon fresh lemon juice

Equipment

  • 1  a small light coloured saucepan for the brown butter
  • 1  a box grater
  • 1  a fine mesh sieve
  • 1 a large mixing bowl
  • 1 a medium mixing bowl
  • 1 a whisk
  • 1 a rubber spatula.
  • 1 a quarter cup measure
  • 1   a thin flexible metal spatula
  • 1  a wide shallow cast iron skillet.

Method
 

Brown the butter over medium heat for 4 to 6 minutes until the solids turn deep amber and it smells nutty, then pour out immediately.
    Grate the tart apple into a fine mesh sieve and press firmly to squeeze out 2 to 3 tablespoons of juice.
      Whisk the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together.
        Whisk the buttermilk, eggs, and vanilla, then whisk in the cooled brown butter with its solids.
          Fold the wet into the dry with the squeezed apple for no more than 12 strokes, leaving the batter lumpy.
            Caramelize the sliced sweet apples in butter for 3 minutes, add maple syrup, cinnamon, salt, and lemon juice, and cook 4 to 5 minutes more until glossy amber. Tip out and wipe the skillet.
              Heat the skillet over medium low, butter it, and cook scant quarter cup rounds for 2 to 3 minutes until the edges set matte and bubbles stay open.
                Flip once and cook 1 to 2 minutes more until the crumb springs back.
                  Stack, spoon the caramelized apples over the top, dust with powdered sugar, and serve with warm maple syrup.