Total Time
Prep 10 mins
Cook 40 mins

From Food and Drink Magazine Autumn 2001 A great breakfast pancake and, with the special twist of the apple topping, suitable for brunch, too.

Ingredients Nutrition


  1. Combine dry ingredients and wet ingredients in separate bowls. Pour the wet mixture into dry mixture and whisk until smooth.
  2. Heat a griddle or nonstick skillet to medium-high. Brush with a little canola oil. Spoon 1/4 cup (50 mL) pancake batter onto griddle using a ladle. While the first side is cooking, lay apple slices on top of each pancake. Flip the pancakes when bubbles appear on the surface, about 2 minutes. Cook another 2 to 3 minutes or until pancakes are cooked through. Adjust heat if pancakes are cooking too quickly or slowly.
  3. Serve with ample maple syrup and butter.