Cornmeal Apple Griddle Cakes
This New England-inspired dish is a blend of kid friendly flavors. Apples, corn meal, and yogurt make these griddle cakes moist and flavorful. If you’re overwhelmed by the morning rush and want to take these to go but don’t want maple syrup sticky door handles, infuse them with maple flavor by replacing the brown sugar with maple sugar.
Number of Servings
- 1 cup flour
- 1 cup cornmeal
- 3 Tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 large Cortland or Macoun apple, peeled and grated
- 1 cup low fat plain yogurt
- 2 eggs
- 3 Tablespoons butter, melted
- 1 cup skim milk (optional)
- 2 Tablespoons butter, cold
- In a medium sized mixing bowl combine the flour, cornmeal, brown sugar, baking powder, baking soda, and salt.
- In another bowl stir together apples, yogurt, eggs, and melted butter.
- Add wet ingredients to dry and stir just to incorporate, taking care not to over mix. If your batter is too thick mix in cup of skim milk to thin it out.
- Heat pan and lightly grease with butter.
- Ladle 2 ounces of batter into the pan and cook for about 3 minutes or until the underside is golden brown and the edges begin to set up.
- Flip and cook an additional minute or until golden.
- Serve with real maple syrup, apple butter, jam, or preserves.