1/2 cup buttermilk (or yogurt thinned with milk or water)
1/2 cup coarsely grated apple (any variety)
1 cup flour (AP or whole wheat)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon allspice
Combine the molasses, butter and sugar in a large bowl.
Mix in egg and buttermilk until well-combined.
Stir in apple.
Whisk dry ingredients together and add to wet mixture, stirring until just combined.
(Refrigerate up to 8 hours if making the batter ahead of time. Allow to come to room temperature before cooking.)
Heat a griddle over medium heat until a drop of water splashed on sizzles.
Lightly grease the griddle and drop batter by 1/4 cup measures, spreading if necessary to make cakes about 4 inches diameter. You should get 8 pancakes.
Cook about 2 minutes or until the edges look dry-ish and there are a few bubbles appearing on top of the cakes that pop and leave craters. Watch them closely; with the increased sugar content, they go from cooked to burned pretty quickly.
Flip and cook another 2-3 minutes or so on the other side.
Serve hot. Keep pancakes warm in a 200º oven on a baking sheet if needed.