We are incredibly lucky in Charlottesville to have fresh produce so many months of the year. In the fall, there is an abundance of apples, so we include them in many of our breakfasts, then send guests out to pick their own at one of our local farms.
This pancake recipe is a bit different, as there is no cinnamon, but lots of citrus flavor, making it a bit less sweet than you might imagine. For some tips for success:
Tip 1:If you want to grate/chop the apples the day before, soak them graciously in orange juice to prevent them from browning and keep them in a lidded bowl in the refrigerator overnight. Before finishing the batter, drain the apples in a strainer, squeeze them gently to get rid of excess moisture, then add to the wet ingredients.
Tip 2:Add a teaspoon of canola oil to the melted butter to prevent the pancakes from browning too fast in the butter.