APPLE PANCAKES WITH CINNAMON BUTTER
Bon Appétit, May 2004
Main Ingredient: Apple Recipe
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated orange peel
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored
1 2/3 cups all purpose flour
2 tablespoons (packed) golden brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
2 large eggs
1/2 cup (1 stick) unsalted butter, melted, divided
Nutrition Factsper serving of Makes about 22.
Step 1For cinnamon butter:
Step 2Using an electric mixer, beat all ingredients in small bowl until blended.
Step 3For pancakes:
Step 4Combine lemon juice and peel in a bowl.
Step 5Coarsely grate apples into the bowl, tossing to coat with juice.
Step 6Whisk flour, brown sugar, baking powder, and salt in large bowl.
Step 7Make a well in the center of dry ingredients.
Step 8Whisk in milk, eggs, and 1/4 cup melted butter until smooth.
Step 9Stir in apple mixture.
Step 10Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
Step 11Preheat oven to 250°F (120 C)
Step 12Place baking sheet in the oven.
Step 13Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute.
Step 14Brush griddle with some of remaining 1/4 cup melted butter.
Step 15For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart.
Step 16Cook until golden on bottom and bubbles start to form on the surface, about 3 minutes.
Step 17Turn pancakes over.
Step 18Cook until golden on bottom, about 2 minutes longer.
Step 19Transfer pancakes to baking sheet in oven to keep warm.
Step 20Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
Step 21Arrange pancakes on plates.
Step 22Top each with a dollop of cinnamon butter and serve.