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1
Mix the wet and dry ingredients separately.
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2
Melt the butter.
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3
Add the wet and dry together, with most of the melted butter, and stir until just combined.
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4
Make apple topping (below.
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5
).
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6
Preheat a large skillet or saute' pan to medium-low.
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7
Add butter or use spray canola oil.
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8
I find I prefer to use spray, but that's just me!
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9
Using a 1/3 cup or ladle, scoop out the batter and pour onto your prepared pan.
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10
Let the batter move as it will - no reason to try and make it into a circle.
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11
Gravity and science is amazing!
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12
When bubbles appear around the inside and edges, it's most likely ready to flip.
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13
Use a sturdy spatula, large enough for the pancake, and flip.
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14
Don't you dare think of pressing it down with the spatula.
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15
Remove that thought, and pretend you didn't think it!
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16
Let it rise/brown, and then move to an oven-safe plate.
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17
Keep warm in an oven set to 200F Continue until all batter is used.
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18
For the apple toppings:.
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19
Preheat a saute' pan to medium-high, and add in the butter - swirling it around the pan to cover.
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20
Toss the apples with cinnamon, and add to the heated pan.
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21
Saute' until tender - time will depend on the thickness.
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22
Mine took about 5 minutes or so.
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23
**A note: You can toss the apples with a little flour and lemon juice prior to sauteing, as this certainly creates a great texture and light sauce**.
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24
Crush pecans, if you like, and sprinkle on top of pancakes.
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25
Add apples, maple syrup and serve.
