Recipe courtesy of Susan Simon
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Yield:
Makes about 16 pancakes; serve

Ingredients

For the pancakes:
For the honey butter:

Directions

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 degrees 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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