I’m pretty sure my family eats more pancakes than the average household. We rarely ever have them for breakfast. My kids know if Jim is out of town, we’re probably having pancakes for dinner. Or if I need a super-quick meal, pancakes it is.
I served this stack for lunch after church, with ham and a fruit salad. I dressed up the whole wheat pancake recipe with apples, applesauce, cinnamon, nutmeg and brown sugar. Delicious appley goodness on an October afternoon.
Grab a few common pantry ingredients and you’re all set:
Is that not the saddest jug of milk you’ve ever seen? It looks like someone kicked it in.
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- dash or two nutmeg
- 1 Tbs. brown sugar
- ½ tsp. salt
- 1 egg
- ½ cup applesauce (plain or cinnamon)
- 2 cups or a bit more milk
- 1 tsp. vanilla
- 1 small apple, peeled and diced tiny
- Stir the dry ingredients together in a bowl, preferably the kind with a spout.
- Stir in the egg, applesauce, milk and vanilla.
- Add more milk if you need to until the batter is pourable.
- Stir in the apple pieces.
- Pour on a greased griddle or skillet.
- Cook until bubble form and pop and the edges dry out a bit.
- Flip and cook on the other side.
- Serve with lots of butter and maple syrup.