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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Taken from the 2010 Milk Calendar Ingredients:
1 1/2 cups flour |
1 1/2 cups whole wheat flour |
1 tablespoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon milk |
3 eggs |
2 1/2 cups 1% low-fat milk |
1/4 cup butter, melted |
2 tablespoons brown sugar, packed |
1 1/2 cups apples, grated |
Directions:
1. In a large bowl, combine flours, baking powder, cinnamon and salt.
2. In a separate bowl, whisk together eggs, milk, melted butter and brown sugar, pour over dry ingredients and add apples.
3. Stir gently just until combines (a few lumps should remain).
4. In a large non-stick pan over medium heat, melt a thin layer of butter or use cooking spray.
5. Scoop about 1/3 cup batter per pancake into pan.
6. Cook for 2 minutes or until bubbles break but do not fill in, turn and cook 1-2 minutes longer or until golden and puffed.
7. Repeat with remaining batter.
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