This might not justify posting an entire recipe if it weren’t for the fact that it was AMAZING. It’s mostly a variation on Mom’s original pancake recipe, but it’s more than the sum of its parts, and is perfect for fall weather. They turn out really fluffy- you can make them with normal milk, but the buttermilk really makes them that much better.
Ingredients
Dry:
2 c. flour
2 tsp. baking powder
1 tsp. baking soda (optional)
2 Tbsp. sugar
1 tsp. salt
1-2 tsp. cinnamon to taste
Wet:
2 eggs beaten.
2 Tbsp. oil or melted butter
Buttermilk (which combined with wet ingredients equals 2 cups total, so ~1.5 cups) or milk + 1 Tbsp. acid
1 large apple (I used one of those giant Jonagolds) cored and either grated or food processed.
Walnuts, crushed.
Preparation
Combine wet ingredients with each other, dry ingredients with each other, then mix wet into dry until combined with some lumps left. Fold in apple. Pour the pancakes into a greased pan – add the crushed walnuts to the pancake before you flip it, like you would for blueberries or bananas. You don’t have to add nuts (that would be the eunuch variation.)
You can serve this with more crushed walnuts on top, and applesauce if you like. I had mine with lots of butter and syrup.