Once again, pancakes on the menu for dinner. Breakfast for dinner is awesome.
The syrup for these pancakes was A-M-A-Z-I-N-G. I could have drank it with a straw! I like to put different things IN my pancakes but I don't usually make different toppings or syrups. That will change. This changed already very good pancakes into spectacular pancakes.
I loved the whole wheat flour in the pancakes too. The kids never even knew they were getting something healthy! Shh. I won't tell!
Apple Cinnamon Pancake Recipe
Adapted from Finding Joy in my Kitchen
2 cups whole wheat flour
1 1/2 cup milk
1 cup smashed apples (or applesauce and use less milk)
1 tbsp. sugar
1/2 tsp. cinnamon
1 tsp. salt
1 1/2 tbsp. baking powder
1 tbsp. olive oil
3/4 tsp. cinnamon
1/8 cup corn syrup
1/2 cup sugar
1/8 cup water
1/2 cup evaporated milk
Peel and cut about 3 - 4 apples into chunks. Place in a bowl with a couple of tablespoons of water for about 10 minutes, until you are able to smash them with a potato masher. We left ours a bit chunky but if you want it smooth, you can put them in a food processor.
Lightly beat the two eggs in a large bowl. Add in the flour, salt, sugar, baking powder, cinnamon, apples, oil and milk. Stir until just moist. Allow batter to sit for just a few minutes and heat your pan.
Ladle the pancake batter onto the hot pan, cook until a few bubbles form and then flip. Cook until done.
While pancakes are cooking away, combine all the syrup ingredients except the evaporated milk together in a saucepan. Heat until sugar is dissolved and then bring to a slow boil for 1 - 2 minutes. Remove from the heat and add in the evaporated milk.
Serve pancakes with syrup.
One Year Ago...
Sweet & Sour Meatballs with Pineapple