Apple Pie Pancakes

photo 2-23

If you are a fan of breakfast and you love apple pie, these pancakes are for you.  The whole wheat adds fiver and a bit of bulk without making them heavy.  The apples and pie spice make them sweet and spicy.  If you don’t have apple pie spice you can substitute two teaspoons of ground cinnamon and 1 teaspoon of freshly grated nutmeg.

As an added bonus these pancakes come together quickly meaning you can have breakfast on the table without a lot of fuss.  You can easily double the recipe and have extra pancakes to enjoy all week.  Simply wrap tightly in plastic wrap and store in the refrigerator for up to three days then pop them in the toaster for one cycle to re-heat them.

APPLE PIE PANCAKES

2 cups all-purpose flour

1/2 cup whole wheat flour

4 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon apple pie spice

4 tablespoons melted butter

2 eggs, lightly beaten

2 1/2 cups whole milk

2 large Gala apples, peeled, cored, and cut into 1/4 inch pieces

  • Lightly grease a griddle and pre-heat it to medium-high.  It is ready when a drop of water immediately sizzles when placed on the griddle.
  • In a large bowl, sift together the flours, sugar, baking powder, baking soda, salt, and apple pie spice.  Set aside.
  • In a small bowl, combine the melted butter, eggs, and milk.
  • Make a small well in the center of the flour mixture and pour in the egg mixture. Fold gently to combine. Do not over mix.
  • Add the apples and fold to combine.  You should have some small lumps in the batter.
  • Drop the batter by the ladle onto the hot griddle.
  • Cook until small bubbles form around the edges of the pancakes, about 3-4 minutes.  Flip the pancakes and cook an additional 2-3 minutes or until browned.
  • Repeat the process until all of the remaining batter has been used.
  • Serve with butter and warmed maple syrup or molasses if desired.

Yields: 15-16 pancakes

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