Sadly – oh so sadly – our farmers market season is winding down. But currently, we’re in the incredible sweet spot of produce and fruit. Kale, squash, tomatoes, and hot peppers all still nestle against each other on wooden stands.
Last weekend I torqued my back, and was on the couch so I couldn’t go visit my favorite purveyors of food. So, Jedd hit the market and brought me back all kinds of treats. Including a big bag of apples. The second I was up and running again, I threw together these treats for Sunday breakfast.
Hello, gorgeousness. Let’s be friends.
The pancakes are loaded with cinnamon, and a touch of lemon. The syrup is sweet and minty.
All in all, these make a pretty fantastic breakfast, lunch, or dinner.
¾ cup heavy cream
2 teaspoons lemon juice
1 cup unbleached all-purpose flour
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 large egg, beaten
2 tablespoons vegetable oil
2 tablespoon unsalted butter, room temperature and divided
1 large apple, peeled and cored
2 tablespoons organic maple syrup
1 tablespoon roughly chopped fresh mint
Preheat griddle over medium-high heat.
In a small bowl, combine cream and lemon juice.
In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt.
Add in the cream mixture, egg, and vegetable oil. Stir well.
Brush the griddle with 2 teaspoons butter.
Add the batter by the ¼ cup to the griddle. Smooth with an offset spatula.
Cook until bubbles form on the surface about 2-3 minutes, and flip. Cook for an additional 2-3 minutes, and reserve to a plate.
Brush griddle with 2 more teaspoons of butter, and repeat.
In a small saucepan over medium heat, combine the apples and remaining butter. Stir well.
Cook until apples are softened, about 4-5 minutes. Stir in the maple syrup and mint.
Cook until syrup is warmed through, and serve immediately on the pancakes.
(Photos by Launie Kettler)