2 Tbsp. Butter
2 Apples-peeled, cored, diced
¼ tsp. Cinnamon
¼ Cup Maple Syrup
1 Cup All Purpose Flour
1 Cup Buckwheat Flour
3 Tbsp. Granulated Sugar
1 tsp. Salt
2 tsp. Baking Powder
2 Tbsp. Canola Oil
2 Large Eggs
1 ½ Cups Buttermilk or Milk
As Needed Vegetable Spray
Prepare the apples by melting the butter in a saucepan over medium high heat. Add the apples and cook for about 4 minutes or until softened.
Add the cinnamon and maple syrup. Keep warm for service.
Preheat griddle to 350°.
Prepare the pancake batter by sifting together the two flours, sugar, salt and baking powder into a bowl large enough to accompany the other ingredients.
In a separate bowl whisk together the oil, eggs, and buttermilk.
Add the liquid to the dry ingredients and mix with a rubber scraper until barely smooth.
If batter is too thick, add a little more milk or water as needed.
Don’t make the batter too thin or the pancakes will spread out too much when put on the griddle.
Prepare the pancakes by spraying the hot griddle with vegetable spray.
Add about ¼ cup of the batter for each pancake. Let pancakes set up until golden on one side before carefully flipping.
Cook on the other side until golden. Great served with the warm apples and whipped cream.
Lincoln Culinary Institute’s Website: www.lincolnculinary.com