Buttermilk pancakes with hunks of apples, tremendous cinnamon flavor and a sprinkling of crunchy walnuts over top. Because apples were made for cinnamon and walnuts! The threesome belong together. Truly.
This is the time of the year when I start longing for chilly mornings and apple season. Trips to the pumpkin patch and changing leaves. I start wishing time would speed up just a bit so we can get there faster.
Don’t hate on me.
Fall makes my world go around. I practically live for it. And winter too but that is getting way ahead of myself.
As I made and ate these warmly spiced, apple-spiked pancakes I quit wishing. It was a delicious taste of fall and a reminder of all we have to look forward to.
Ready or not it is just right around the corner. Isn’t it?
Buttermilk pancakes with hunks of apples, tremendous cinnamon flavor and a sprinkling of crunchy walnuts over top.
- In a large mixing bowl whisk flour, sugar, baking powder, baking soda, salt and cinnamon together. In a separate medium-sized bowl whisk buttermilk, applesauce, egg, and 1 tablespoon melted butter. Add applesauce mixture to flour mixture and whisk until just moistened. Don't overmix,
- Lightly coat a large nonstick skillet or griddle with butter and heat over medium heat. In batches, drop batter by 1/4 cupfuls into skillet. Sprinkle each pancake with diced apple. Cook until bubbles appear on top and edges are dry. Flip pancakes and cook until golden brown. Repeat until all the batter is cooked.
- Serve with butter, maple syrup and walnuts.
Adapted from Martha Stewart