2 cups plain flour
¼ cup packed light brown sugar
1 tablespoon cinnamon, plus more for serving
1 tablespoon baking powder
¾ teaspoon salt
1 cup whole milk
¾ cup buttermilk
2 large eggs
3 apples, grated (about 1 ½ cups)
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons butter, melted
Sweetened whipped cream and diced apples for garnish
In a bowl, whisk together flour, brown sugar, baking powder, and salt; set aside. In a separate bowl, whisk together milk, buttermilk, eggs, grated apples, lemon juice, and vanilla. Slowly whisk in melted butter until combined. Using a rubber spatula, fold dry ingredients into wet ingredients until combined. The batter should be lumpy. Cover bowl with plastic wrap and let rest. Meanwhile, heat a griddle or non-stick pan over medium heat. Spray pan with vegetable oil. Stir batter again and add more milk if batter is too thick. Drop a spoonful of batter in pan. If it spreads slightly and begins to bubble, pan is ready. If not, turn heat up a bit. Working in batches, ladle remaining batter (about ¼ cup) in pan, flipping pancakes when they begin to bubble. Transfer cooked pancakes to a cookie sheet and keep warm. Serve with sweetened whipped cream and apple wedges, if desired, or with syrup and butter. Or all of those! Serve warm.
Yield: 10-12 servings