- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 20 mins
- Yields 6
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.
In a large bowl, combine all-purpose and whole wheat 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 (75 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 (0.5 mL) ground cardamom with the cinnamon and/or substitute pears for some or all of the apple.
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andrea bradley collinsNovember 25th, 2012
This is one of the best recipes ever . I still use it as my main pancake recipe, with or without the apples. Best.
NancyOctober 4th, 2011
My children love them cold as a snack the next day.
AnnApril 12th, 2010
Halve the recipe. You really do not need 12 pancakes, we ended up having them for supper too.
LoriFebruary 27th, 2010
Add some walnuts, it adds to the taste and should definitely be part of the recipe.
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