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Buckwheat Apple Pancakes
These apple-studded pancakes get full, rich flavor from buckwheat flour, warm spices, sour cream and a good dose of vanilla. We liked them made with tart Granny Smith apples, but if you prefer a combination of tart and sweet, use a mix of Granny Smiths and Golden Delicious. Serve warm with brandy-soaked dried cherries or honey-apple compote.
6
Servings
Tip
Don’t prep the apples in advance; the fruit will discolor if left to stand for too long. After draining the sugared apples, dry them well; removing excess moisture keeps the pancakes from becoming soggy. Don't press too firmly on the apple pieces after scattering them onto the pancakes; you want to embed them in the batter without deflating the pancakes.
35 minutes
Ingredients
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3
Granny Smith apples, peeled, cored and cut into rough ¼-inch cubes (3 cups)
-
1
tablespoon lemon juice
Directions
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01Heat the oven to 350°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a medium bowl, stir together the apples, lemon juice, 1 tablespoon of the white sugar and ½ teaspoon of the cinnamon. Set aside. In a second medium bowl, whisk together both flours, the baking powder, salt, allspice, remaining 1½ teaspoons cinnamon and the remaining 4 tablespoons white sugar. In a third medium bowl, whisk together the eggs, milk, ½ cup of the sour cream and the vanilla. Add the milk mixture to the flour mixture and whisk just until the batter is evenly moistened; do not overmix.
