Apple Ring Pancakes

  • 2 medium apples, cored
  • 1 c. flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg, beaten
  • 1/2 c. buttermilk
    • 1.5 tsp vinegar mixed with 1/2 c. milk works too
  • maple syrup

Slice apples crosswise into 1/8″ rings (yay for owning a mandolin!).

Whisk together flour, baking powder, baking soda, and salt.  Beat in egg and buttermilk until just incorporated.

Heat large skillet over med-low heat; grease lightly.

Dip apple rings in batter and allow excess to drip off.  (If the batter seems too thick, add more buttermilk 1 Tbs at a time, but be careful not to make it too runny.)

Cook apple rings on skillet until golden brown, turning once.  Skillet temperature is key – if it’s too hot, the batter will brown before the apple gets soft.

Serve immediately with maple syrup.



“Chunky Monkey” Pancakes

This is the other pancake recipe from that I want to try.  While the mint one will probably be good, this one will definitely be good! 😀

  • 1 c. flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt


  • 3/4 c. milk
  • 3 Tbs butter, melted
  • 2 eggs
  • 1 Tbs sugar
  • 1 tsp vanilla
  • 1 large banana, diced (plus more for garnish)
  • 1/3 c. mini semi-sweet chocolate chips
  • 1/4 c. chopped pecans (optional)

Combine dry ingredients (first section) in bowl of stand mixer.

In separate bowl, whisk milk, butter, eggs, sugar, and vanilla.

Make a well in the center of the dry ingredients and pour in the wet ingredients.  Be careful not to over-mix the batter.

Gently fold in banana, chocolate chips, and nuts.

Heat large skillet / flat foreman grill / griddle over medium heat and coat with cooking spray or butter.

Pour 1/3 c. batter per pancake, cook until edges are brown and surface is bubbly.  Flip with spatula, cook until browned on the other side.  Repeat.


I marked this as fructose-free, but bananas are not okay sometimes, so maybe don’t risk it…?   :/

Mint Chocolate Chip… Pancakes!?!

This recipe of is one where I’m not sure if it will be amazing or… a bit weird.  I hope it’s amazing!  I’ll try them sometime when I’m willing to pull out the stand mixer and the foreman grill.

  • 1-1/3 c. flour
  • 1 Tbs sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  • 1 c. buttermilk
  • 1 egg
  • 2 Tbs butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp mint extract
  • 3-4 drops green food coloring (optional)
  • 3/4 c. mini semi-sweet chocolate chips
  • whipped cream, vanilla ice cream, and/or hot fudge for serving

If no buttermilk is available, put 1 Tbs vinegar in a cup measure, and fill the rest of the cup with milk.  Set aside.

Melt butter and set aside to cool off.  Begin preheating foreman grill or nonstick skillet or griddle over medium heat.

In bowl of stand mixer (with paddle), sift together dry ingredients (the first section).

In medium bowl, whisk together buttermilk, egg, butter, vanilla, mint, and food coloring.  Add to dry ingredients and stir until incorporated.  Gently stir in chocolate chips.

Grease cooking surface.  Pour 1/4 c. batter for each pancake.  Cook 1-2 minutes, until edges begin to bubble, then carefully flip and cook 1-2 minutes more.  Transfer to plates; repeat.

Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, additional mini chocolate chips, and anything else your impending diabetic coma thinks is a good idea.


And I’m pretty sure this is fructose-free, so long as the chocolate and any toppings don’t contain corn syrup.

Buttermilk Waffles

  • 2 c. all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 large eggs, separated
  • 4 Tbs (1/2 stick) unsalted butter, melted
  • 1.75 c. buttermilk
  • pinch of cream of tartar
  • waffle iron (or Foreman grill with waffle plates)
  • stand mixer

Heat waffle iron according to instructions.

Meanwhile, whisk together flour, salt, and baking soda in large mixing bowl.

In stand mixer, whisk together egg yolks, butter, and then the buttermilk.  Set aside (scrape out with spatula).

Beat the egg whites and cream of tartar with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.  Scrape into bowl with spatula.

Put dry ingredient mixture in bowl of stand mixer.  Make a well in the center, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Toward the end of the mixing, fold the whipped egg whites into the batter.

Following manufacturer’s instructions, add an appropriate amount of batter and cook until golden brown, usually around 3 1/2 minutes. To keep waffles warm while cooking more waffles, cover with a kitchen towel and place in preheated 200-degree oven. When last batch is cooking, remove towel to allow to crisp slightly.

Taken from my hardcopy America’s Test Kitchen Family Cookbook and re-written for my equipment and without some flourishes (and without any fructose).