Today we felt like pancakes. I love seasonal pancakes at this time of year, but rather than make another repeat of pumpkin pancakes, I thought I’d try something different–apple cinnamon pancakes. I cobbled the recipe together from a couple of different regular pancake recipes, plus my own thinking. They cooked up really well and very evenly–the pumpkin ones can have raw spots and the heat can be a little hard to adjust–and the apple pieces softened up just enough without turning to mush. I highly recommend you have them with real maple syrup, though we, sadly, only have the Eggo variety right now.
1 apple, peeled, cored, and chopped into small pieces
1 c whole wheat flour
1/3 c all purpose flour
1 T baking powder
1/2 t salt
3/4 t cinnamon
decent sprinkle of nutmeg (I grate it myself so it’s hard to quantify)
2 T brown sugar
1 C milk
2 T canola oil
1 egg, slightly beaten
Mix all the dry ingredients together, and then add the wet until everything is moistened, without overbeating. Add the apple and fold in gently.
Warm up a skillet on medium to medium-high heat and add a little butter. Add batter to the pan, about 1/4 c at a time, and allow to puff up. Check the bottoms after a couple of minutes. If they’re browned and the top seems like it’s starting to set, flip. If they’re browned but the top is not remotely set, then your skillet is too hot and you need to adjust the heat, and then flip. Check them a couple of minutes after flipping. If they’re good and brown, you’re good to go. You can keep pancakes warm in a 200 degree oven. We got only 9 cakes out of this, but you could easily get 10.