Wednesday, October 19, 2011
Multigrain Apple Cinnamon Pancakes
I really need to start eating pancakes more often.
Especially when they are chocked full of the good stuff. Local eggs, organic yogurt, local apples, and a blend of whole wheat and barley flour to give them some personality.
Top them with pats of unsalted butter and a generous pour of real maple syrup.
Make a strong pot of coffee or tea. Or better yet, make some mulled hot cider. Maybe throw in a shot of whiskey. I won't tell anyone.
Share these with someone you love. Or eat them all yourself (not in one sitting, although according to my husband it can be done).
Adapted from this recipe from smitten kitchen. I swapped out the lemon and blueberries for apples and cinnamon. This is my new go-to pancake recipe, so next time I may try replacing some of the whole wheat flour with another alternative flour, like millet or quinoa flour just to switch it up a bit.
Multigrain Apple Cinnamon Pancakes (makes 10- 4" pancakes)
1 c. whole milk yogurt
2 T. almond milk (cows milk or any other alternative milk will work)
3 T. butter, plus extra for greasing pan
1/2 t. vanilla extract
1/2 c. whole wheat flour
1/2 c. unbleached wheat flour
1/4 c. barley flour
2 T. organic sugar
1 T. + 1 t. baking powder
1/2 t. sea salt
1/2 t. cinnamon
1 apple, peeled and diced (about 1 c.)
Preheat oven to 200 degrees.
Heat half the butter in a small pan over medium heat. When it has melted, add it to the other half of the butter and stir until melted. In a medium sized bowl, whisk together the eggs and yogurt. Add the butter, vanilla and milk. Stir to combine. In a separate bowl, mix together the flours, sugar, baking powder, salt and cinnamon. Pour the dry mixture into the wet and stir just to combine.
Heat a cast iron skillet or non stick pan over medium low heat. Swirl a little butter around the pan and ladle a scant 1/4 c. batter at a time, leaving a bit of room between each pancake. Flatten the pancakes out a bit with the back of a spoon and scatter some apple pieces on top of each one. Cook for 3-4 minutes each side, or until bubbles form on top and the pancakes become dry along the edges. Flip and then cook for an additional 3 minutes on the other side. Transfer pancakes to a sheetpan and place in the oven to keep warm and repeat with remaining batter.
Serve with butter and maple syrup or whatever works for you.