1/2cup125 ml grated apple (about 1 small, firm apple such as Honeycrisp, Gala, Red Delicious, or Fuji)
To keep the pancakes warm before serving, preheat the oven to 250°F (125°C).
In a bowl, whisk together the flour, sugar, and baking soda. Add the milk and lightly beaten egg at once and stir with a fork until the mixture is combined but lumps remain. Add the grated apple and stir just to incorporate.
Set a non-stick skillet over medium heat. Melt a bit of butter or lightly spray with oil, then pour 1/3 cup (80 ml) portions of pancake batter into the pan. Avoid overcrowding your pan: a medium-sized skillet can usually fit only two pancakes at once. Cook until the edges of the pancakes are dry and bubbles rise to the surface, about 3 to 4 minutes. Turn and cook until the pancake is plump and the underside is golden, about 2 minutes more. Transfer the cooked pancakes on a baking sheet and place in the warm oven while you cook the remaining pancakes.
SERVING: Serve the pancakes with a generous amount of warm baked citrus applesauce and a drizzle of maple syrup.
MAKE-AHEAD TIP: Once the pancakes are cooked, transfer them to a rack set over a baking sheet. This will allow them to cool more quickly and without becoming soggy. Once the pancakes have cooled to room temperature, stack them in an airtight container and refrigerate for up to 2 days. Reheat pancakes by setting them side-by-side on a baking sheet and placing them in a 300°F (150°C) the oven until warm and crisp, about 10 minutes.
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