Top | So Easy
Whole-Wheat Apple Pancakes
(recipe, Ellie Krieger)
Pancakes are my daughter Bella’s favorite food to make and eat. She knows the recipe for this apple-laced version by heart. The batter lasts in the fridge for up to two days, so we whip up a double batch on a Sunday to have it on hand for the beginning of the week. It sure makes Monday mornings a lot easier to face!
- 1 medium apple (such as Golden Delicious), cored and diced (about 2 cups)
- ¾ cup all-purpose flour
- ¾ cup whole-wheat flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 cup low-fat (1 percent) buttermilk
- ¾ cup nonfat milk
- 2 large eggs
- 1 Tbsp. honey
- 1 recipe Nutty Topping
- 6 Tbsp. pure maple syrup, plus more to taste
- Put the apple in a microwave-safe bowl, tightly cover with plastic wrap, and 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 together the buttermilk, milk, eggs, and honey. Slowly add the egg mixture to the dry ingredients, stirring until just combined.
- Heat a large nonstick griddle over medium heat. Spoon about ¼ cup of the batter per pancake onto the griddle and distribute about a heaping tablespoon of the cooked apple on top. Drizzle a little more batter on top to coat the apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes.
- Serve immediately, or transfer the cooked pancakes to an ovenproof dish and keep warm in a 250-degree oven while making the rest.
- To serve, arrange 2 pancakes on each plate and sprinkle each serving with about 2 heaping tablespoons of the nutty topping. Serve with maple syrup.