Soooo…apparently Tuesday was National Pancake Day? I felt like such a moron when I saw pancake recipes all over the Internet, realizing that I had this recipe all ready to go, but just didn’t know of this glorious food holiday. So, I guess this is my do-over of National Pancake Day, and I promise that the delay will be worth it.
As I’m sure you’ve noticed, I’m definitely more of a savory, rather than sweet, breakfast kind of gal. I tend to really gravitate toward savory pancakes and savory waffles. These pancakes are kind of a comprise. They have all of the sweet elements that people normally expect when they crave pancakes, but there’s also a little bit of rosemary for my savory tooth. Savory tooth? Like a sweet tooth? Is that a thing?
I pressed a NatureBox dried Fuji Apple into each rosemary-infused buckwheat and buttermilk pancake. The dried apples have just a touch of sweetness, and they’re perfect for pancakes (and baked goods) because they don’t add a bunch of extra moisture where it might not be needed. They’re also really good dipped in peanut butter. Plus, they make for a really pretty pancake, right?
P.S. Want a bag of these Fuji Apples? Give NatureBox a try, and you’ll get a box of wholesome, delicious snacks like this delivered to your door each month. Click here and use the code “FOXES10″ at checkout to receive $10 off your first box!
- 1 cup all-purpose flour
- 1/2 cup buckwheat flour
- 2 tablespoons brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon finely chopped fresh rosemary
- Pinch of sea salt
- 1 egg
- 1 cup buttermilk
- 3/4 cup milk or almond milk
- 3 tablespoons unsalted butter, melted and cooled
- Nonstick cooking spray
- 12 NatureBox Dried Fuji Apples
- Maple syrup, for serving
- In large bowl, whisk together flours, brown sugar, baking soda, rosemary and salt. In medium bowl, whisk together egg, buttermilk, milk and butter. With rubber spatula, gently fold wet ingredients into dry ingredients, being careful not to overmix batter.
- Preheat griddle or large nonstick skillet over medium-high heat. Spray with nonstick cooking spray, then place several apple rings about 4 inches apart on griddle. Ladle pancake batter by 1/4 cupfuls over apple rings onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through. Serve with maple syrup.
Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.