My job in this process is cooking these pancakes. As with any other pancakes, get the griddle hot enough that drops of water "dance" on the surface when sprinkled on. Let them cook until you see bubbles coming up through the top and then turn them once and cook until brown on both sides.
As most of you who know Max know that she is a kitchen gadget collector. We have all kinds of kitchen gadgets, and I must admit that most do get used. But the one pictured below is my absolute favorite. What could be better in the fall than an apple peeler, corer, and spiral slicer? It is one item that I would readily replace if this one ever broke.
Well summer is over- and gone are strawberries and blueberries and raspberries and blackberries and plums and peaches and nectarines. The days of abundance are over. We are squarely looking winter in the horizon. And Don is in heaven- IT IS APPLE SEASON. And Don can do without all those summer fruits as long as he has his apples. So we're doing all things apple. (By the way- I have discovered that all I need to make Don REALLY, REALLY, REALLY happy with a recipe- is mix apples with a little cinnamon and a little butter and a little maple syrup)
2 peeled, cored, sliced apples
1 tbsp butter
2 tbsp maple syrup (use the REAL stuff and grade b is best)
1 tsp cinnamon
1/4 tsp cardomon
Soften apples in non stick skillet on low heat while you make the pancakes
One final comment from me. One of the things that I have always considered odd about Max's eating habits is her insistence on eating pancakes with fried eggs on top. Call it an aberration of pigs in a blanket - more like chickens on top of the sheets. Anyway, she definitely inherited this from her dad and insists that whenever I make pancakes, she gets fried eggs to put on top. I'm more of a purist when it comes to pancakes. They can be topped with a little butter and some maple syrup and now with Max's new recipe, topped with these wonderful apples sauteed in maple syrup and cinnamon. I love eggs- and just quite ever work up to "loving" a pancake if there isn't a fried egg close by. I rather like a "little of everything" on my plate!
BUCKWHEAT PANCAKES FOR TWO:
1 ¼ cup buttermilk
3 tablespoons butter, melted
8 tablespoons (1/2 cup) all-purpose flour
8 tablespoons (1/2 cup) creamy buckwheat hot cereal
2 teaspoon white sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon of baking powder
In a medium bowl, whisk together the buttermilk, egg, and melted butter.
In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.