Ingredients:
* For the Pancakes:
Dry Mix
1 cup all-purpose flour
2 tablespoons light brown sugar, packed
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon salt
Wet Mix:
1 cup milk
1 large egg
1 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 cup peeled and grated apple
* For the Vanilla Maple Syrup:
1/2 cup maple syrup, warmed gently
1 teaspoon vanilla extract or the scrapings of 1 vanilla bean
Directions:
* For the Pancakes:
In a medium bowl, whisk together the dry ingredients.
In a small bowl, beat together the wet ingredients until combined.
All at once, add the wet ingredients to the dry ingredients, and mix until just combined.
Do not over-mix.
Preheat your skillet over medium heat.
Brush pan with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.
Using a 1/4-cup measuring cup, scoop batter onto warm skillet.
Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip.
Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown.
Transfer cooked pancakes to an oven proof baking dish and place in a preheated warm oven.
Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed. Serve immediately.
* For the Vanilla Maple Syrup:
Simply stir together the syrup, vanilla, and serve over pancakes.