Last weekend, we went on a short bike ride and stopped for breakfast at the midway point. I took the unconventional route and ordered a burger, but Cornelius loves tradition and ordered the HUGE breakfast complete with eggs, bacon, fruit salad, home fries and the best fluffy, apple-cinnamon pancakes. He couldn’t stop raving about them and so I had a bite and was instantly won-over. They had such a great apple-cinnamon flavour that it became doubtful whether I could recreate them at home. This weekend, however, I was up for the challenge. The end result was delicious! The apple cinnamon flavour was pronounced and the apples still retained a softly-crisp texture. No mushy apples here!
I’ve always stuck to my mom’s pancake recipe and though they are delicious, they just aren’t fluffy. Next time, I’ll have to do a bit of digging around…maybe adding baking powder to the mix? Any tips for fluffy pancakes would be appreciated!
1 c ap flour
1 c whole wheat flour
pinch of salt
3 eggs, beaten
2 1/2 c milk
1 small apple, finely diced
1 T white sugar
1 T cinnamon
3 T walnuts, chopped
1. In a large mixing bowl, add the flour & the salt. Wisk in the eggs and half of the milk until smooth. Gradually add the rest of the milk, whisking away until you have the consistency of cream.
2. In a small bowl, mix together the apples, walnuts, sugar and cinnamon. Add this mixture to the pancake batter and let stand for 20 minutes.
3. Lightly oil a frying pan and put pan over medium heat. Ladle out the batter, making sure to get a nice apple/batter ratio and cook until the edges appear dry. Flip and cook the remaining side for about 30 seconds or until golden. Repeat with remaining batter.
Serve with pure maple syrup.