Buttermilk Pancakes with Chopped Apples

These pancakes are incredibly light and fluffy—just how pancakes should be. Set aside the instant mixes and make your diner-style pancakes from scratch. It’s so easy and yummy!

Serves 4  Prep Time 15 minutes  Cooking Time 20 minutes

For the pancakes
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup buttermilk
1 egg, beaten
2 tablespoons butter, melted
oil for brushing pan
1/4 cup softened butter, to serve
pancake or maple syrup, to serve

For the chopped apples
1/3 cup sugar
2 tablespoons water
2 Red Delicious apples, cored,
chopped into small cubes, and mixed
with 1 tablespoon lemon juice

1  Prepare the pancake batter: Combine all the dry ingredients in a medium bowl using a whisk. In another bowl, combine buttermilk, beaten egg, and melted butter. Pour the wet ingredients into the dry ingredients and whisk just until mixed.

2  Heat pan and brush generously with oil. Pour 1/3 or 1/4 cup batter at a time, depending on desired pancake size. When pancake base starts to brown and the surface starts to bubble, flip and cook the other side. Re-oil the pan and repeat to cook remaining batter.

3  Stack three or more pancakes on a serving plate. Place a pat of butter on the center. Top with chopped apples and drizzle with pancake or maple syrup.

4  Make the chopped apples: Place sugar and water in a small saucepan. Over low heat, dissolve sugar until it turns into a colorless syrup. Cool. Add chopped apples. Serve with pancakes.

Photography by Patrick Martires | Recipe & Styling by Rachelle Santos | Props from Saizen and Living Well