This recipe is taken from the 2010 Milk Calendar. The aroma of apples and cinnamon wafting through the kitchen will get everyone excited about these pancakes. Top them with sweetened with maple syrup or the classic way with butter and a drizzle of syrup.
- Prep: 10 min
- Cooking: 20 min
- 1 1/2 cups (375 mL) all-purpose flour
- 1 1/2 cups (375 mL) whole wheat flour
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) salt
- 3 eggs
- 2 1/2 cups (625 mL) Milk
- 1/4 cup (60 mL) butter melted
- 2 tbsp (30 mL) maple syrup or packed brown sugar
- 1 1/2 cups (375 mL) shredded apple (about 2 large)
- 2 tbsp (30 mL) butter for cooking (approx.)
In a large bowl, combine flours, baking powder, cinnamon and salt. In separate bowl, whisk together eggs, milk, melted butter and maple syrup; pour over dry ingredients and add apples. Stir gently just until combined (a few lumps should remain).
In large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/3 cup (80 mL) batter per pancake into skillet. Cook for 2 min or until bubbles break in batter but do not fill in; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.
Make a double batch of pancakes on the weekend, let them cool and layer between waxed paper or plastic wrap and freeze in a freezer bag or airtight container. During the week, pop the frozen pancakes in the toaster or toaster oven for a hot breakfast in just minutes.
For the Adventurous: Add 1/4 tsp (1 mL) freshly grated nutmeg and 1/8 tsp (1/2 mL) ground cardamom with the cinnamon and/or substitute pears for some or all of the apple.
Top 5 Nutrients
|Calcium:||25 % / 272 mg|
|Vitamin B12:||40 %|