Buckwheat Apple Pan Fritters Food

BUCKWHEAT APPLE PAN FRITTERS

Steps:

• Using a mandoline, slice each apple into even, thin rings (I suggest no more than 4-5mm thick). Place into a bowl of lemon water to stop browning while preparing the batter.
• In a bowl, whisk together flour, baking powder, nutmeg, cinnamon and flaxseed.
• Add the apple cider and maple syrup and whisk to make a smooth batter.
• Heat a large, heavy-bottomed frying pan over medium-low heat and add the oil.
• Pat apple slices dry and dip in the batter, evenly coating both sides.
• Add to the hot pan and cook until batter is crisp on the underside and the apple is halfway cooked, about 5 minutes.
• Flip slices and cook on the other side until the batter is crispy and the apple is fork-tender.
• Serve immediately with a drizzle of syrup if desired.

APPLE-BUCKWHEAT PANCAKES

Steps:

• In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
• Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
• Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook, adding apple slices to each pancake as bubbles form, until edges have set and undersides are golden-brown, 2 to 3 minutes. Sprinkle with sugar, then flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve with Greek yogurt and maple syrup.