Ingredients
-
1
-
2
-
2
-
2 - 3
-
1
-
1
-
2
-
1 1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Apple Cinnamon Buttermilk Pancakes,Cooking time will vary depending on the size of the pancake.,Scrumptious pancakes! Thick batter, had to help spread out on the griddle. Made thick, slightly spongy textured delicious pancakes. Served w/ butter and a light sprinkle of powdered sugar. Love.,I liked these a lot they came out light tasting and textured. Since I changed a lot of the ingredients even though keeping with the basic recipe I will not give 4 stars. I made ours gluten free which worked very well using mostly white rice flour, some brown rice flour and half the amount of sweet rice flour that acts as a starch, used more baking soda and some organic apple cider vinegar along with the apples to leave out the baking powder, used sea salt, Balkan (thick) yogurt mixed with water for the butter milk and straight for the sour cream to be corn free, used coconut butter/oil in place of the butter as that is what I had on hand and liked that it was lactose free that way, for the apple used red delicious. DD1 (4 years) and I both found we didn’t taste the apple/cinnamon that much but it was still lightly sweet with slight apple taste. Topped with honey for DD1. I may make these again with a tarter apple and serve with maple syrup.
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Steps
|
1
Done
|
In a Large Bowl, Mix Together the Baking Soda, Flour, Baking Powder, Brown Sugar, Salt and Cinnamon. |
|
2
Done
|
in Another Bowl, Whisk Together the Eggs, Buttermilk, Sour Cream and Melted Butter; Add to the Flour Mixture and Stir Just Until the Flour Is Moistened. |
|
3
Done
|
Stir in the Grated Apple. |
|
4
Done
|
Drop a Scant 1/4 Cup of Batter Onto a Hot Lightly Greased Griddle. |
|
5
Done
|
Cook, Turning Once Until Golden Brown. |
