Buttermilk Apple Pancakes
|Sifted pastry flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Buttermilk/Sour milk||1 Cup (16 tbs)|
|Egg||1 , well beaten|
|Melted butter||2 Tablespoon|
|Grated apple||1 Cup (16 tbs)|
Sift dry ingredients into a bowl.
Combine remaining ingredients and stir slowly into flour mixture to form a batter.
Spoon mixture onto a medium-hot greased griddle or frying pan.
Makes 12 pancakes, 3 1/2 inches in diameter.
Serve with honey, maple syrup or cinnamon butter and browned drained sausages.
Whole-wheat raisin PANCAKES: Substitute half the pastry flour in main recipe with 1/2 cup whole wheat flour.
Omit grated apple and add 1/4 cup washed seedless raisins.
FILLED PANCAKES WITH SOUR CREAM: Omit grated apple in main recipe.
Cook pancakes and spread each with thick applesauce, prune filling or cherry-pie filling.
Roll up and place in covered greased baking dish.
Brush with melted butter.
Set in a 350F oven to reheat thoroughly, about 10 minutes.
Sprinkle with sifted icing sugar.
Spoon sour cream over pancake rolls before serving.