These delicious pancakes are light and moist.   For a light and airy texture, avoid overmixing the batter.



Maple Syrup Apples

• 2 tablespoons (1/4 stick) unsalted butter
• 3 large Golden Delicious apples, peeled, cored & cut into 1/2-inch slices
• 1 tablespoon plus 1/2 cup pure maple syrup
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Pancakes

• 1 cup all purpose flour
• 2 tablespoons yellow cornmeal
• 2 tablespoons golden brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Pinch of salt
• 1 cup buttermilk
• 1 cup plain whole-milk yogurt
• 1 large egg
• 2 tablespoons unsalted butter, melted

For the Maple Syrup Apples, melt the butter in a large nonstick skillet over medium-high heat.  Add the apples and sauté until tender, about 10 minutes, stirring often.  Mix in the maple syrup, cinnamon and salt.


For the Pancakes, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl and whisk to blend. Combine the buttermilk, yogurt and egg in separate bowl and mix to combine.  Add the wet mixture to the dry ingredients and stir until just blended but still lumpy. Gently mix in the melted butter.


Heat a griddle or large nonstick skillet over medium heat.  Spray the pan with non-stick cooking spray or brush with melted butter.  Working in batches, drop the batter by 1/3 cupfuls onto the griddle.  Cook the pancakes until bubbles form on top, then turn the pancakes over and cook until bottoms are brown and pancakes are barely firm to touch.  Repeat with remaining batter.


Spoon apples over pancakes and serve.



Serves 4