Melt apple jelly or heat fat-free caramel sauce for a deliciously sweet, nontraditional pancake topping.
Oxmoor House JANUARY 2004
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl; stir with a whisk. Combine buttermilk and next 4 ingredients in a small bowl; stir with a whisk until smooth. Add buttermilk mixture to flour mixture; stir until smooth. Stir in apple.
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
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