Buckwheat Apple Pancakes

I might break down early and buy some kind of bread product before the matzoh is gone.  There's so much of it.  It's unreasonable to make a single person go through a case, but none of my markets sell single boxes.

With English muffins off the grocery list, I made pancakes.  Still trying to be moderately healthy, so I went for buckwheat with a few added ingredients.  It meant getting out the food processor before the sun came up, which was annoying.  Not as annoying as peeling an apple at that hour.  It reminded me why I never do it.  Managed to finish without bleeding.  There's no bleeding in pancakes.

3/4 C AP flour
1/2 C buckwheat flour
2 Tb sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
3/4 tsp salt
1 egg
1-1/3 C buttermilk
2 Tb oil, plus more for pan
1 large apple (I used Gala)

1.  Sift together flour, buckwheat flour, sugar, baking powder, cinnamon, allspice, and salt.  Separately, combine beaten egg buttermilk, and 2 Tb oil.

2.  Peel and core apple.  Grate or run through the food processor's shredding blade.  Add wet to dry ingredients, then stir in apple shreds.  Combine just until moistened, then allow to sit 10 minutes.

3.  Preheat griddle or skillet over medium.  Lightly grease with oil.  Add batter to make pancakes of desired size.  I tend to do about 2-3 Tablespoons and get 5 pancakes at a time.  1/4 C will get you a 4" pancake.

4.  Cook until bubbles stop popping and edges are set, about 4 minutes for the first set and a minute less after the pan is a better temperature.  Flip and cook another 2 minutes.  With buckwheat, it's hard to see when they're done by color, but mine did get a light gold.  Remove to a plate to keep warm, re-oil skillet, and go at it again until batter is gone.

5.  Serve hot with syrup, or apple compote if you're feeling really like you want apples.

Makes about 20 3" pancakes

Difficulty rating  :)