Ingredients
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2 medium cooking apples
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4 tablespoons butter
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1 teaspoon cinnamon
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1/4 teaspoon nutmeg
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1/8 teaspoon ground cloves
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2/3 cup brown sugar
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1 1/2-2 teaspoons cornstarch (amount may be adjusted to make a thinner or thicker syrup as desired)
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1 cup water, cold
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1/3 cup walnut pieces
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2 cups all-purpose flour
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2 tablespoons sugar
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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2 large eggs
Instructions
- SYRUP:
- Peel, core, and thinly slice the apples, set aside (this is fast work with the food processor).
- In a large saucepan, melt the butter over low heat.
- Stir in the spices and brown sugar all at once.
- Mix the cornstarch into the 1 cup of water until dissolved and immediately add the water mix, stir until the sugar is dissolved.
- Add the apples and cook over medium heat, stirring frequently, until the apples are nearly tender and the syrup is bubbly.
- While the apples are cooking, make the pancakes.
- Serve.
- Note: If you would like a thinner syrup, simply add a little more water.
- PANCAKES:
- Mix the dry ingredients together in a large bowl.
- Mix the egg, butter, and buttermilk together in a small bowl.
- Make a depression in the dry ingredients and add the liquid mixture.
- Stir until moistened, some lumps will remain.
- Add more water to get the right consistency, if required.
- Do not over mix.
- Pour about 1/3 cup of batter onto a hot, lightly greased griddle.
- Cook for about two minutes on medium heat or until the edges are set and the bubbles remain open.
- Turn over and cook on the other side.