I have been on a pancake kick ever since I started eating gluten again. Yesterday I made apple pancakes from Bunch: The Perfect Weekend Treat by Jennifer Donovan.
Apple Pancakes with Maple Syrup Butter
- scant 1 1/2 cups self-rising flour
- 1/2 cup raw sugar
- 1 tsp ground cinnamon
- 1 egg
- scant 1 cup almond milk
- 2 apples, peeled and grated
- 1 tsp butter
Maple syrup butter
- 3 oz butter, softened
- 3 tbsp maple syrup
Mix the flour, sugar, and cinnamon together in a bowl and make a well in the center. Beat the egg and the almond milk together and pour into the well. Using a wooden spoon, gently incorporate the dry ingredients into the liquid until well combined, then stir in the grated apple.
Heat the butter in a large nonstick skillet over low heat until melted and bubbling. Increase heat to medium. Add tablespoons of the pancake mixture to form circles. Flip when it starts to bubble lightly on the top.
To make the maple syrup butter, melt butter and maple syrup in a saucepan over low heat and stir until combined. Spoon over pancakes.