Apple Pancakes from the Townships
Submitted by ladygrey
Buttermilk pancakes studded with fresh unpeeled apple chunks and warm cinnamon. This Canadian Townships recipe cooks up fluffy in a cast iron skillet. Drizzle with pure maple syrup.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThese apple pancakes are straight from Canada’s Eastern Townships, where maple syrup flows freely and buttermilk pancakes reign supreme.
Fresh apple pieces (skin on for texture) get folded right into cinnamon-spiced batter made extra tangy with buttermilk.
Cook them in a greased cast iron skillet until golden on both sides, then serve warm with butter and real maple syrup for an authentic taste of Quebec.
Pro Tips
- Leave the apple peel on for color, fiber, and a little chew against the fluffy pancake
- Use a full tablespoon of baking powder (the recipe is correct, not a typo) for maximum fluffiness
- Cast iron holds steady heat for evenly browned pancakes that don’t stick
Ingredients
Directions
Sift together flour, baking powder (1 tablespoon amount is correct), baking soda, salt sugar and cinnamon. Beat sour milk and eggs in a small bowl. Add apples, unpeeled and cut into small pieces and melted butter. Add the sour milk mixture to the dry ingredients. Stir well.
Cook as you would ordinary pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or with butter and maple syrup.
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