Sift together dry ingredients. Add yogurt, oil and flour mixture to eggs. Blend until smooth. Stir in apples. Heat griddle and melt a large pat of butter in centre. Use about 1/4 cup of batter per pancake. Cook until top is bubbling and underside is browned. Turn over and finish cooking.
To substitute milk for buttermilk, use 2 cups, omit the soda and use 5 tsp. baking powder.
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