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
  • Make the pancakes: In a large bowl, combine the apples, egg, melted butter, and molasses. Stir in the milk.

  • 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.

  • Make the butter: In a small saucepan, melt the butter with the honey over very low heat. Serve the pancakes and honey butter hot.

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