Honeycrisp Apple Pancakes with Fresh Raspberries

Honeycrisp Apple Pancakes with Fresh Raspberries


2 cups all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 eggs
1 3/4 cups buttermilk
3 tablespoons vegetable oil
1 3/4 cups Honeycrisp apples, peeled and shredded
fresh raspberries for garnish


In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, salt, ginger and cloves.

In another bowl, whisk eggs, buttermilk and oil until blended. Add wet mixture to dry mixture, just until combined. Fold in apples.

Lightly grease a griddle and heat over medium-low heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn over and cook until second side is also golden brown.

Serve warm with butter, fresh raspberries and maple syrup.