Recipes

Heat a griddle on medium-high. Whisk together flour, baking powder, baking soda, cinnamon, salt, and brown sugar in a medium bowl. In another medium bowl, add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Mix in zucchini. Add to flour mixture and stir with a wooden spoon until just combined. Batter should have small to medium lumps.

Brush a little melted butter on the griddle. Pour the pancake batter by ¼ cups onto the griddle, keeping the pools of batter 2 inches apart. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

For the apples, melt the butter in a large skillet over medium heat. Add the apples and saute until the apples are slightly softened, about 5 minutes. Sprinkle the brown sugar and cinnamon over the apples, add the cream, and cook until the liquid is reduced and slightly thickened, about 3-4 minutes. Remove from heat. Immediately serve with the pancakes.