- 2 cups flour
- ¼ cup sugar
- 4 tsp baking powder
- ½ tsp baking soda
- 1 cup milk, warmed
- ⅔ cup heavy cream, warmed
- 1 egg plus 1 egg yolk
- ¼ cup butter, melted
- 2 tsp vanilla extract or paste
- 2 tsp cinnamon, divided
- 2 North Bay apples, peeled and diced
- Pinch of salt
For the pancake batter, combine flour, sugar, baking powder, baking soda, 1 tsp cinnamon, and salt in a bowl and whisk until evenly distributed. In a separate bowl, whisk together the warm milk and cream, egg and yolk, vanilla, and melted butter until combined. Pour the wet mixture into the dry mixture until smooth, then set aside. Place apples in a small bowl, covered with cling wrap, and microwave for 90 seconds. Stir and microwave for an additional minute. Drain any juice from the bowl and toss the apples with the remaining 1 tsp of cinnamon. Heat a nonstick pan or griddle over medium heat and lightly grease it with a small pat of butter, swirling to coat the bottom. Use ¼ cup batter and spread it gently into a round, then sprinkle with apples. When the underside is brown and the top is bubbling, flip the pancake with a spatula and cook until golden. Repeat with remaining batter and apples. Serve with maple syrup, any remaining apples, and a dash of cinnamon.
