Apple-Molasses Pancakes with Honey Butter
- Makes about 16 pancakes; serve
- For the pancakes:
- 3 tart apples such as Granny Smith, peeled, cored, and grated
- 1 egg, lightly beaten
- 4 tablespoons unsalted butter, melted, plus 1 tablespoon butter for the skillet
- 2 tablespoons dark molasses
- 1 1/2 cups milk
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups flour
- For the honey butter:
- 4 tablespoons unsalted butter
- 1 cup pure honey
In another bowl, whisk together the baking soda, baking powder, salt, and flour.
With a whisk or dinner fork, stir the dry ingredients into the wet until just combined. Don't overdo it! There should be some lumps.
In a large, heavy-bottomed skillet, melt 1 tablespoon butter over medium-low heat. Swirl the butter around the pan, entirely covering it. Using a 1/4-cup measuring cup, pour 3 portions of batter into the skillet. Cook for 3 or 4 minutes, or until broken bubbles appear. Use a metal spatula to turn the cakes and cook for another 1 1/2 to 2 minutes, or until a crisp surface is achieved. Keep the pancakes warm on a platter in a preheated 200 degree F oven while repeating to cook the remaining batter.
Recipe courtesy of Chonicle Books, The Nantucket Holiday Table by Susan Simon. Image courtesy of Jeffrey Allen.
Recipe courtesy of Ellie Krieger
Recipe courtesy of Emeril Lagasse