2 large eggs
2 cups SR flour, sifted
1/3 cup sugar for the recipe plus 2 tablespoons sugar (or more) for cooking
1 tsp bicarb soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp grated nutmeg
2 cups plus 2 tablespoons buttermilk
60g unsalted butter, melted
2 tsp vanilla extract
2 peeled Granny Smith apples, 1 cored and grated, 1 thinly sliced on a mandolin
Begin by preparing your apples. (Remember to sprinkle a little lemon juice on the apples to keep them from turning brown after cutting or grating.) Cut one apple on a mandolin to make uniform thickness slices. These will be used with the pancake batter.
The other apple should be peeled and grated to add to the batter.
Now you’re ready to start on the batter itself. Melt the butter over medium heat being sure not to scorch it.
In a medium to large size bowl, beat two large eggs until frothy.
Add the flour to the beaten egg.
Then add the 1/3 cup of sugar. Reserve the rest of the sugar for coating the apple slices before cooking.
Next add the bicarb soda, salt, cinnamon, ginger and nutmeg.
Add the buttermilk, vanilla and melted butter to the mixture and then stir to incorporate everything.
Add the grated apple. Stir until just combined. The mixture will be thick.
Preheat the frying pan over medium-high heat. Lightly spray with cooking spray or add a little butter.
Add 1/2 cup batter to the pan. Place two lightly sugared apple slices on top.
Cook the pancake until bubbles form (about 2 minutes). Flip the pancake with a spatula and cook until golden brown on each side for a total of about 4 minutes cooking time per pancake. You may need to spray the spatula with cooking spray between pancakes to ensure the pancake doesn’t stick to the spatula.
Place the cooked pancake on a plate. Garnish with apples slices other fruit and a sprig of mint, if desired.