Mmm. Perfect for a chilly fall morning. Very filling too. Sometimes I make extra, cook them, and save them for a fast breakfast another day. Although, granted, they’re not quite as good later as when freshly cooked.
Preheat your skillet on medium heat. These will be slightly thicker pancakes than what you’re probably used to. High heat will burn the outsides before the insides cook.
Mix together:
2 cups milk
3 large eggs
5 tbsp melted butter
1/4 cup maple syrup
Add: 1 cup (more or less, depending on your preference) finely chopped apples
Add: 2 tsp baking powder, 1 tsp salt. Mix in well.
Add: 3/4 cup all-purpose flour. Mix
Add: 1 and 1/4 cup ground cornmeal. Mix.
Melt a little butter in the pan to coat it, and spoon the batter onto the hot skillet. Cook until the pancake is speckled with little holes from the air bubbles. Then flip them over. Cook on the 2nd side just until browned. Serve with syrup.
Note: I like to sprinkle each pancake with a little cinnamon while the 1st side is cooking. It adds a little extra “fall” seasoning to the dish.