Maple Syrup Apples
2 T. unsalted butter
3 large golden delicious apples, peeled, cored, cut into ½" thick slices (about 1½ lbs.)

1 T. pure maple syrup
½ cup pure maple syrup
½ t. ground cinnamon

 

Pancakes
1 cup all-purpose flour
2 T. yellow cornmeal or whole wheat flour
2 T. packed golden brown sugar
1 t. baking powder
1 t. baking soda

½ t. salt
1 cup buttermilk
1 cup plain yogurt
1 large egg
1½T. unsalted butter,
melted
additional unsalted butter

 

 

For maple syrup apples: Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 T. maple syrup; saute until apples are tender, about 5 minutes. Mix in remaining ½ cup maple syrup and cinnamon.
For pancakes: Combine first 6 ingredients in large bowl; whisk to blend. 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 1½ T. melted butter.
Heat griddle or large nonstick skillet over medium heat. 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. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.
Spoon apples over pancakes. Serve, passing additional maple syrup. Makes 5 servings.