Apple Butter Pancakes
 
 
by:
Serves: Makes eight 3-inch pancakes
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon each: salt and baking powder
  • ¼ teaspoon baking soda
  • ½ cup each: buttermilk and apple butter
  • 1 large egg
  • 2 tablespoons flavorless oil, such as canola or vegetable, plus extra for brushing pan
  • Maple syrup for drizzling
Instructions
  1. Mix dry ingredients in a medium bowl. Measure buttermilk, apple butter, egg, and oil in a 2-cup liquid measuring cup (Ingredients can be measured the night before; cover and refrigerate milk mixture).
  2. When ready to make pancakes, heat griddle or large skillet over strong medium heat and generously brush pan with oil. Dump wet ingredients into dry ingredients all at once; whisk until just mixed, adding a little water to make batter thick, but pourable.
  3. When water splashed on the surface confidently sizzles, pour batter, about ¼ cup at a time, onto the griddle, making sure not to overcrowd the skillet. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer.
  4. Serve with maple syrup.
Notes
To me this amount of batter is perfect for 4 weekday appetites. If it’s the weekend, you may want to double the recipe. Sprinkling the pancakes with ¼ cup toasted chopped walnuts or pecans wouldn't hurt one bit.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/apple-butter-pancakes/