Pancakes used to be just pancakes, but those days are over. Although there are many fruits that can be added, it’s not always easy to have them available out of season. Apples, however, are always on hand; they are truly the perennial fruit. Once you eat an apple pancake, you will never look back!
Apples are a baker’s secrets – they add moisture to recipes in a very healthy way. In addition to being naturally sweet, apples are a perfect addition to almost anything.
Gone, too, are the days when pancakes were not considered healthy. It’s the choice of ingredients you add that can take them to an over-the-top calorie fest.
The ingredients in this recipe add fiber by changing from all white flour to partially whole-wheat, and from cream to skim milk. If you want to take it a few steps further, change out the egg to egg white. Those who are practiced at healthy alternatives find many ways to increase fiber and cut fat and calories.
If you love syrup on your pancakes, try the pure maple variety -- it has some surprising nutrients in it. In addition to zinc and manganese, it contains potassium and calcium. Zinc is important for fighting infections and controlling insulin in the blood. Manganese helps maintain healthy bones and metabolism. Potassium helps the brain; calcium helps bones and teeth. It’s great to know that this natural sweetness comes with some nutrition! Read the label carefully to make sure that you’re purchasing pure maple syrup. (Vermont ranks first in maple syrup production in the United States; Quebec, Canada produces the most worldwide.)
Apple Pancake Recipe
Ingredients for Apple Pancake Recipe:
- ¼ cup butter, melted (can substitute olive oil, but it changes the texture)
- 1 egg
- 1 cup skim milk
- 1 ½ cups apple, peeled and grated (about two medium apples)
- 2 tablespoons brown sugar
- ¼ tsp. salt
- 1 tsp. vanilla
- ½ tsp. cinnamon
- 1 ½ tsp. baking powder
- ½ cup whole wheat flour
- ¾ cup white flour
Directions for Apple Pancakes:
Whisk the butter, egg, and milk together. Stir in the grated apple. Add the brown sugar, salt, vanilla, cinnamon, and baking powder -- mix together just until all ingredients are incorporated. Add the whole wheat flour and the white flour – again, don’t over mix – stir just until the ingredients are incorporated.
On a lightly-oiled, hot griddle, put small equal-sized amounts of the batter. Brown on one side, then flip over to brown on the other side.
To keep the pancakes warm while the remainder are cooking, turn on an oven until it reaches the lowest temperature (generally about 170 degrees), then turn it off. Put the finished pancakes on a cookie sheet in a single layer. Quickly finish making the pancakes with the remaining batter, then serve as soon as possible. This will keep them fresh for about 10 minutes.