I took my favourite pancake recipe, added a bit of maple extract and dipped the apple slices in it. You can dip about 3 apples. I didn't count how many pancakes I got out of it, but the 4 of us ate and we could easily feed another 3 or 4 people. Serve them with some fresh fruit if you like.
Whenever my mom used to make apple pancakes, we'd always just sprinkle them with sugar and eat them like that, but my kids like syrup of course. Also, I leave the skin on the apples, and use a mandolin to slice them because it's faster. Watch your fingers.
Adapted from Allrecipes.com
Serves 6-8 people
1 3/4 cups 2% milk
1/4 cup white vinegar
1 tablespoon vanilla
1 teaspoon maple extract
2 cups all purpose flour
1/4 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
pinch of salt
1/2 teaspoon ground cinnamon
1/4 cup butter, melted and cooled
3 cooking apples, sliced to about 1/8" (use a mandolin)
In a measuring cup, measure out the milk and add the vinegar. Let it sit for 5 minutes. Don't be alarmed by the vinegar (you won't taste it) or the curdled look. You could replace this mixture with 2 cups of buttermilk if you want to.
Mix the dry ingredients with a whisk. Make a well in the centre and add the milk mixture. Add the eggs and butter then whisk until well combined.
Heat a nonstick pan over medium heat. Brush on some butter. Dip the apple slices one at a time into the batter until they're well coated.
Drop a few pancakes into the pan (don't overcrowd it or you won't be able to flip them easily). Cook for a few minutes until bubbles appear on the surface and it starts to look like it's getting dry, flip and continue to cook for another minute or two until the second side is golden. Repeat with the remaining apple slices.
Place the cooked pancakes onto an oven proof plate and keep them in the oven on very low heat until they're all cooked and ready to serve.