We use this recipe to sneak some extra fruit into our kids’ breakfasts, though we often find ourselves making this recipe when we’re short on buttermilk and long on apples. Tart, firm varieties such as Granny Smith or Crispin work best in the batter, but any apple will do in a pinch.
Photo: Lauren V. Allen
Recipe: Cast Iron Griddle Apple Pancakes
Yield: 4 to 6 servings
Print RecipeIngredients
2 cups all-purpose flour
1 tablespoon baking powder
¼ cup light brown sugar
1 teaspoon kosher salt
¾ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
2 large eggs
4 tablespoons unsalted butter, melted and cooled
2 cups whole milk
2 medium apples (we like Granny Smith), peeled and coarsely grated (about 1 cup)
Vegetable or other neutral oil, or cooking spray
Butter and maple syrup, for serving
Tools
Resources
The Field Method for Cast Iron Care
Instructions
1.
In a medium bowl, whisk together the flour, baking powder, sugar, salt, cinnamon, and nutmeg.
2.
In a small bowl, whisk together the milk, eggs, and butter. Add the wet ingredients to the flour mixture and stir until incorporated (lumps are fine). Add the grated apple and fold until well mixed.
3.
Preheat a Field Long Griddle for a few minutes over two burners set to medium heat.
4.
Brush or spray the griddle with oil. Working in batches, add ¼ cups of batter onto the griddle. Cook the pancakes until bubbles start to form and break on the surface, 2 to 3 minutes. Using your thinnest spatula, flip the pancakes over and continue cooking until golden brown on the bottom, about 2 to 3 minutes longer.
5.
Repeat with the remaining batter, lightly greasing the skillet between batches, and adjusting the heat up or down as needed.
6.
Serve the pancakes warm with butter and maple syrup, or keep warm in a 200°F oven until ready to serve.
Seasoning Rating: Better
Pancakes are great for a griddle at any stage of breaking in: you'll want to keep the cooking surface oiled (or buttered), and that, in turn, will help build seasoning over the course of a few breakfast sessions.
Seasoning Ratings:
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
