Okay, I promise that these pancakes tasted MUCH better than the photo above suggests. I have a “point and shoot” camera, what can I say?
We love pancakes over here and probably eat them way too much. When I’m feeling lazy and don’t want to make both breakfast and lunch, I suggest pancakes for brunch. We have about 4000 apples in our fridge right now so it’s imperative that these two food products merge. I use a basic pancake recipe and then add spices like no tomorrow as if I’m making an apple pie. An added bonus is that because the spices give the otherwise white pancakes a brown hue, Ryan thought I used whole wheat flour. Now not only have I provided breakfast and lunch, I’ve provided a healthy breakfast and lunch.
Apple Spice Pancakes
- 1 cup of flour
- 2 tsp of baking soda
- 1/4 tsp of salt
- 1/2 tsp of cinnamon; 1/8 of cloves; 1/8 tsp of ginger; 1/8 of allspice
- 3/4 cup of milk (I reduced it from 1 cup due to the moisture of the apples)
- 1 egg
- 2 tbsp of oil
- 1 apple – shredded
Directions
- Combine dry ingredients and mix
- In a separate bowl, combine milk, eggs, and oil. Mix.
- Add wet ingredients to dry. Mix. Add apple.
- Cook in butter until done. This might take slightly longer than “normal’ pancakes due to the apple factor. Let’s make this a technical term: “Apple Factor.”
Cheyenne Vyvyan is a blogger and mom based in Revelstoke, British Columbia. This recipe was crossposted here and her blog, Happiness Like Bread–a chronicle of her adventures in attempting to eat “seasonally, locally, and deliciously.”
