Buttermilk Pancakes with Maple Syrup Apples

Ingredients

• 1 cup all purpose flour 
• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 4 servings additional butter unsalted
• 1 cup buttermilk 
• 1 large eggs 
• 2 tablespoons brown sugar packed ()
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon maple syrup pure
• 4 servings additional maple syrup pure
• 1.5 pounds golden delicious apples cored peeled cut into 1/2-inch-thick slices
• 0.5 teaspoon salt 
• 1 cup whole-milk yogurt plain
• 1.5 tablespoons butter unsalted melted
• 2 tablespoons cornmeal yellow

Equipment

• bowl
• frying pan
• whisk

Directions

1. Melt butter in large nonstick skillet over medium-high heat.
2. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes.
3. Mix in remaining 1/2 cup maple syrup and cinnamon.
4. Combine first 6 ingredients in large bowl; whisk to blend.
5. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.
6. Heat griddle or large nonstick skillet over medium heat.
7. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch.
8. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.
9. Spoon apples over pancakes.
10. Serve, passing additional maple syrup.