Buttermilk pancakes with apples

I start by grating the apples on a large mesh grater. I don't peel them, as this adds extra flavor and color to the pancakes.

Meanwhile, in a large bowl, I mix the dry ingredients: flour, baking powder, cinnamon and sugar.

In a separate dish I break the eggs, add the buttermilk to them and mix thoroughly. Then I slowly add the wet ingredients to the dry ones. I mix the whole thing until the mixture is smooth and without lumps.

I add grated apples to the batter and gently mix with a spoon.

In a large skillet I heat the oil. When it is hot enough, I spoon portions of the batter and fry until golden brown on both sides. It is important not to overdo the amount of oil - the pancakes should be lightly browned, not soaked with fat.

I put the fried pancakes on a paper towel to get rid of excess fat. Before serving, I sprinkle them with powdered sugar.