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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
These apple-studded pancakes get full, rich flavor from buckwheat flour, warm spices, sour cream and a good dose of vanilla. We liked them made with tart Granny Smith apples, but if you prefer a combination of tart and sweet, use a mix of Granny Smiths and Golden Delicious. Serve warm with brandy-soaked dried cherries or honey-apple compote.
Granny Smith apples, peeled, cored and cut into rough ¼-inch cubes (3 cups)
tablespoon lemon juice
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