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.