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1
Pancakes - In a medium bowl, whisk together the dry ingredients.
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2
In a measuring cup or small bowl, measure out the milk. Add the remaining wet ingredients and beat until combined.
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3
All at once, add the wet ingredients to the dry ingredients, and mix until just combined. The batter should have some small to medium lumps; don't overmix or try to stir them smooth.
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4
Gently fold in the grated apple.
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5
Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.
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6
Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip.
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7
Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown. (My pancakes were slightly larger than 1/4-cup of batter each, and I yielded 7 rather than 8; and they took slightly longer to cook than recipe indicates).
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8
Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
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9
Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed. Serve immediately.
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10
Vanilla Maple Syrup - Stir together the syrup, vanilla, and serve over pancakes. Optionally, serve with Vanilla Maple Butter.
