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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 6 |
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A healthy (and very tasty) recipe from the Canadian Milk Calendar! I use skim milk, granny smith apples & buckwheat flour. If you're adventurous, include the optional spices! Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 cups whole wheat flour (or buckwheat) |
1 tablespoon baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon freshly grated nutmeg (optional) |
1/8 teaspoon ground cardamom (optional) |
1/2 teaspoon salt |
3 eggs |
2 1/2 cups milk (skim is ok) |
1/4 cup butter, melted (or margarine) |
2 tablespoons maple syrup or 2 tablespoons packed brown sugar |
1 1/2 cups shredded apples (about 2 large) |
Directions:
1. Combine dry ingredients in a large bowl.
2. Whisk remaining ingredients, in order given, in a separate bowl.
3. Pour wet ingredients over the dry ingredients and stir gently just until combined - a few lumps should remain.
4. Melt a thin layer of butter in a large nonstick skillet; scoop about 1/3 cup batter per pancake into skillet.
5. Cook for 2 minutes or until bubbles break in batter but don't fill in; turn and cook for 1 to 2 minutes longer or until the pancakes are golden & puffed.
6. Repeat with remaining batter, adding butter as required and adjusting the heat as necessary to prevent burning.
7. Serve the classic way with butter & maple syrup or yogurt sweetened with maple syrup.
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