Scottish pancakes are small and typically served not at breakfast but at teatime.
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated orange peel
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored
- 1 2/3 cups all purpose flour
- 2 tablespoons (packed) golden brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted, divided
- Using electric mixer, beat all ingredients in small bowl until blended.
- Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
- Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
- Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
- Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.