Honeycrisp, Gala, or Braeburn. No matter which apple variety you like (and we love ‘em all), apples are one of America’s favorite fruits. That’s just one reason that the whole month of October has been designated National Apple Month.
Providing nearly 20% of the recommended daily amount of fiber, apples are not only a superb stand-alone snack, they’re also ideal in many fall recipes. Why not spend a morning taking advantage of this autumn asset with these Whole-Wheat Apple Pancakes? So Golden Delicious, even Granny Smith in Fuji would love them!
Ingredients:
- 1 cup low-fat buttermilk
- 3/4 cup nonfat milk
- 2 large eggs
- 1 tbsp honey
- 6 tbsp pure maple syrup
- 1 medium apple, diced
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat four
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Directions:
- Preheat the oven to 250 degrees. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
- In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
- Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
- Place 2 pancakes on each plate. Drizzle with the syrup.
