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Apple cinnamon buttermilk pancakes from the Whispering Pines Bed & Breakfast

Barbara Howard's photo
Cleveland Cooking Examiner
 

Apple cinnamon buttermilk pancakes
 
2 c. all purpose flour
2 T. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp salt
2 c. buttermilk
2 large eggs
3 T. butter, melted and cooled
1 very large granny smith apple; peeled, cored and cut into little bit size pieces
1 tsp. or more of good cinnamon
 
Wisk together the flour, sugar, baking powder, baking soda and salt.
 
Combine the buttermilk and 2 eggs.  Stir into flour mixture until just combined, and then add the melted butter.
 
Combine the apple and cinnamon and stir into pancake batter.  Do not over mix.
 
Heat griddle with butter or oil and pour about ¼ cup per pancake onto hot griddle.  Turn over when the sides have begun to bubble.
 
Serve with soft butter and pure Ohio maple syrup and garnish with fresh strawberries or  raspberries.
 
Makes about 20 nice size pancakes.

from Linda Horn, innkeeper at Whispering Pines Bed & Breakfast in Dellroy, Ohio

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, Cleveland Cooking Examiner

Barbara Howard is a former corporate road warrior and IT consultant in Washington, D.C. where she became addicted to great food, strong coffee and too much information. One fateful day, she hired a personal chef instructor and embraced her inner foodie. She channels all of these passions into...

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