I love apple and cinnamon pancakes. They are my favourite weekend breakfast food. I think it’s because they remind me of my dad – I don’t know if this was the recipe he used, but whenever he made breakfast for us it would be apple cinnamon pancakes. I remember eating the peels as he took them off of the apples – something I still do now.
This recipe is heartwarming, especially with the apple syrup to go alongside it. I have added the apples and cinnamon directly to the pancakes as well, because you can never have too many apples or too much cinnamon.
Apple Buttermilk Pancakes
4 apples, peeled, cored and quartered
1 cup apple juice (I often just use water – the sweetness of the apples is enough for me)
2 tbsp maple syrup
1/4 tsp ground cinnamon (or as much as you want – I always put in way more than this)
1 1/2 cups whole wheat flour
1 tbsp baking powder
1 apple, peeled, cored and chopped
2 large eggs
1 1/4 cups buttermilk
1 tsp vanilla
Combine apple, apple juice, maple syrup and cinnamon in large frying pan. Heat on medium heat for 15 minutes, stirring occasionally, until apples are softened and sauce is thickened. Also super delicious over ice cream.
Combine flour and baking powder in large bowl. Mix in apples and cinnamon. Make a well in centre.
Beat eggs, buttermilk and vanilla in small bowl. Add to well. Stir until just moistened.
Heat large frying pan on medium. Melt butter in pan. Pour 1/3 cup of batter into pan for each pancake. Cook about one minute until bubbles appear on top and edges are dry. Flip. Cook for one to two minutes until golden.
Word of the day:
Midrashic: an early Jewish interpretation of or commentary on a Biblical text, clarifying or expounding a point of law or developing or illustrating a moral principle