Well it's nice to finally feel like eating and blogging again! Sorry it's been a bit since my last post. I'm 22 weeks pregnant now with #3 and he/she gave me a bit of a rough go around for the first trimester (and then some)!
I tried this recipe today for lunch with the kids and it was awesome. These pancakes are sweet enough to skip the syrup, saving lots of extra sugar. And because they are 100% whole wheat, they make a pretty heathy meal.
Whole Wheat Apple Pancakes
3/4 cup milk
2 tbs white vinegar
1 cup whole wheat flour
2 tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 egg
1 tsp vanilla
2 tbs melted butter
2 apples (washed)
cooking spray
First, prepare the batter. Add the vinegar to the milk and let it sit for 5 min. Stir all of the dry ingredients together in a bowl. Add in milk mixture, egg, vanilla and butter. Stir until just blended.
Slice the apple and remove the cores with a melon baller (or knife). Heat pan on medium heat and coat with cooking spray. Dip the apples one at a time into the batter and place on the pan. Flip when golden on one side and cook through. Sprinkle with powdered sugar and serve!
My kids loved these! Both polished off about 4 in no time!
Enjoy!
These were a hit at breakfast this morning! One question - how did you get the batter on the edges to get completely cook through? There were a couple of underdone spots here and there.
ReplyDeleteLainie- Awesome! lowered the heat more than I do with regular pancakes and cooked a bit longer. That did the trick! Also my apple slices were about 1/4 inch. Wider ones may be too thick.
ReplyDeleteThat makes sense. Actually, I did cut the slices thinner the second batch, and it did work better. I used Gala the first time, Granny Smith the second. Was worried they'd be too tart, but they were better than the first! Thanks again for a yummy go-to recipe.
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