Though apples are intwined in American cultural identity (Johnny Appleseed, “American as apple pie”), they are not native to the United States. The earliest apples were likely grown in Central Asia thousands of years ago and spread through Europe and the Americas via trade routes. Apples are an important crop in Western North Carolina, particularly in Henderson County, which is highest apple-producing county in the state.
Does an apple a day really keep the doctor away? Well, apples do provide a boost of Vitamin C, which can help our skin heal more quickly and fight off infection. Leaving the apples unpeeled in this recipe means you’ll also get fiber from the skin.
Servings: 4-6
Time: 25 minutes
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk (or regular milk)
- 2 eggs
- 3 teaspoon vegetable oil
- 3-4 large local apples
- Butter or vegetable oil for the pan
Directions
- Whisk dry pancake ingredients in a bowl.
- Whisk wet ingredients in a separate bowl; pour mixture into dry ingredients. Stir until just combined. Set aside.
- Core the apples and slice them into thin rings.
- Preheat a skillet over medium heat and brush the skillet with 1 teaspoon of butter or vegetable oil.
- Dip each apple slice into the pancake batter, allow the excess batter to drip off, then transfer the apple slice to the skillet.
- Cook for 1 to 2 minutes until small bubbles form on the surface of the batter, then flip. Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown.
- Serve immediately.