Ingredients
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups buttermilk
2 Tablespoons GOLDEN BLOSSOM HONEY
1 Tablespoon butter, melted
2 teaspoons lemon juice
2 eggs
2 cups apples, cored, peeled and finely chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a large bowl combine the dry ingredients.
In a medium bowl combine all remaining ingredients except apples. Add wet ingredients to dry and mix well. Fold in apples.
Lightly spray or butter a nonstick skillet or griddle and place over medium-high heat. When water sprinkled a pan sizzles, it is ready for pancake batter.
Spoon 1/4 cup batter for each pankcake onto skillet or griddle. When bubbles appear on top of pancake, flip pancake over and continue to cook until golden brown.
In a medium bowl combine all remaining ingredients except apples. Add wet ingredients to dry and mix well. Fold in apples.
Lightly spray or butter a nonstick skillet or griddle and place over medium-high heat. When water sprinkled a pan sizzles, it is ready for pancake batter.
Spoon 1/4 cup batter for each pankcake onto skillet or griddle. When bubbles appear on top of pancake, flip pancake over and continue to cook until golden brown.
