When I can't make it to Waffle House...

With fall fast approaching here in the low country I am boning up on hearty recipes, this one is perfect. Normally I am a waffle girl but lately the simplicity of pancakes has been more appealing. A few weeks ago I made lemon poppy seed pancakes with blueberry compote-delicious! If anyone wants that recipe I'll be happy to post it. Adapted from EATMAKEREAD

INGREDIENTS

pancakes
2/3 cup plus 3 tablespoons all purpose flour
6 tablespoons sugar
2 tablespoons whole wheat flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
Large pinch of ground white pepper
3/4 cup buttermilk
2 tablespoons honey
1 large egg, separated
2 tablespoons (1/4 stick) unsalted butter, melted + more for cooking

caramelized apples
4 Tablespoons butter
4 Tablespoons sugar
2 apples, cut into 1/2 cubes

DIRECTIONS:

Pancakes

1 Whisk first 11 ingredients in large bowl to blend.
2 Whisk buttermilk, honey, and egg yolk in medium bowl to blend. Whisk buttermilk mixture into dry ingredients.
3 Stir in melted butter. Beat egg white in another medium bowl until stiff but not dry; fold into batter.
4 Add about half a Tablespoon of butter to a non-stick skillet over medium heat.
5 Pour 1/4 cup batter into pan and let cook about 3 minutes. Flip and cook for another 2 minutes or until golden. Repeat with remaining batter. (Can be made ahead. Let stand at room temperature up to 3 hours or cool completely, wrap in foil, and let stand at room temperature 1 day. Rewarm uncovered on rack on baking sheet in 350°F oven until crisp, about 5 minutes per side.)

Apples:

1 Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute.
2 Add apples. Sauté until apples are brown and tender and juices form, about 15 minutes.
3 Spoon apples over pancakes and eat up!