Flapjacks

These pancakes go all-in on apple flavor. The batter uses apple juice instead of milk, and a whole grated Pippin apple gets folded in by hand. Honey replaces refined sugar for a rounder, more natural sweetness that pairs beautifully with the fruit.

Mix the flour, sea salt, apple juice, oil, eggs, honey, and baking powder with an electric mixer, then fold the grated apple in by hand. You don’t want to break down the apple shreds. They add little pockets of moisture and texture throughout each pancake.

Cook on medium heat in an oiled pan. Wait for the bubbles to form on the surface and start to set before flipping. If the bubbles are still liquid, the bottom isn’t ready. One flip is all you need. Serve these straight from the pan. They cool fast and lose their fluffy texture if they sit.

Kitchen Tips

• Grate the apple on the large holes of a box grater. Fine shreds disappear into the batter, but larger pieces give you noticeable apple bites.
• Pippin apples are tart and firm, which is ideal. Granny Smith works as a substitute.
• Don’t overmix the batter. A few lumps are fine and actually give you fluffier pancakes.
• Oil the pan lightly between batches. Too much oil and you’re frying, not griddling.

Variations

• Cinnamon apple: Add 1 teaspoon of ground cinnamon to the dry ingredients for a warm spice layer.
• Buttermilk swap: Use buttermilk instead of apple juice and add ½ teaspoon baking soda for tangier, extra-fluffy flapjacks.
• Whole wheat: Replace half the flour with whole wheat flour for a nuttier, more substantial pancake.