Have you ever made a pancake recipe that yields enough pancakes for the entire neighborhood?
I love this recipe because it's easy and makes only six pancakes and uses whole wheat flour too! These tender pancakes filled with minced apples and raisins are amazing drizzled with apple cider syrup!
They're wonderful on a cool fall morning!
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 2 teaspoons sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2/3 cup finely chopped peeled apple
- 1/4 cup raisins
- 2/3 cup buttermilk
- 1 egg, separated
- 2 teaspoons butter, melted
- 1/4 teaspoon vanilla extract
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 2/3 cup apple cider or juice
- 1 cinnamon stick (1-1/2 inches)
- Dash ground nutmeg
- Additional butter, optional
In a small bowl, combine the first six ingredients; stir in apple and raisins.
Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter.
Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and additional butter if desired.
Yield: 6 pancakes (2/3 cup syrup)