Apple season is here, and it's finally cool enough to venture back into the kitchen. Tonight I tried a recipe from last week's New York Times for fresh apple griddle cakes. Unlike everyday pancakes, these are made with a soft wheat flour or pastry flour (I used whole grain pastry flour), and it's a much thicker batter, too. The recipe called for one large apple, but I used two small honeycrisps instead, so the cakes are chock full of sweet and crunchiness. Pecans would be good in these, too.