It’s a Pancake Day!

That crisp edge in the fall air stirs up a craving for comfort that sometimes only a stack of hot pancakes can deliver. So get your cast-iron pan ready and don’t skimp on the maple-glazed apples either.  

Harvest Corn Pancakes 

A little cornmeal adds a pleasing crunch to this classic buttermilk pancake base. Once the stacks are ready, serve with mascarpone cheese instead of butter. Mascarpone has a sweet, buttery, nutty flavour with a luscious creamy texture that is better than butter!

Makes 18 pancakes.

2 cups all-purpose flour

1 cup yellow cornmeal

¼ cup granulated sugar

2 tsp baking powder

2 tsp baking soda

1 tsp kosher salt

2½ cups buttermilk

2 large eggs

¼ cup + 2 Tbsp butter, melted

Oil for frying 

Toppings: Maple-Glazed Apples (recipe follows), mascarpone cheese, maple syrup (try some Vancouver Island big-leaf maple syrup)  

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. In a large measuring cup, whisk together buttermilk, eggs, and melted butter. Pour over flour mixture; gently stir just until combined. Some lumps are good!

Heat a large cast-iron or non-stick skillet over medium-high heat; lightly brush with oil. Pour batter, a scant ¼ cup at a time, into pan; spread slightly to form pancakes. Reduce heat to medium; adjust as needed during cooking.

Cook until edges start to brown and bubbles appear on top, about 3 min. Flip and cook until bottoms are golden brown, about 1 min. Place on a baking sheet and keep warm in a 250ºF oven.

To serve, place pancakes on warm plates. Top with Maple-Glazed Apples (recipe follows) and a dollop of mascarpone. Serve with maple syrup. 

Tip Use a neutral oil for frying, such as avocado or vegetable oil. It results in crispy-edged pancakes and won’t burn like butter will. 

Maple-Glazed Apples

2-3 juicy, sweet-tart apples, such as Honey Crisp, Empire, or Gala

2 Tbsp butter

1 tsp cinnamon

¼ cup maple syrup 

Pinch of kosher salt

Peel apples, if you wish. Cut into 12 wedges. In a medium skillet, melt butter over medium-high heat. Add apples and sprinkle with cinnamon. Cook, stirring occasionally, until golden brown, 4-6 min. Stir in syrup and salt. Reduce heat to medium and simmer until apples are tender, about 5 min.

Photography: Jacqueline Downey