Apple Cinnamon Pancakes

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.