Apple Cinnamon Pancakes

A healthy (and very tasty) recipe from the Canadian Milk Calendar! I use skim milk, granny smith apples & buckwheat flour. If you're adventurous, include the optional spices!

• Ready In: 8 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 cups whole wheat flour (or buckwheat)
• 1  tablespoon baking powder
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon  freshly grated nutmeg (optional)
• 1⁄8 teaspoon ground cardamom (optional)
• 1⁄2 teaspoon salt
• 3  eggs
• 2 1⁄2 cups milk (skim is OK)
• 1⁄4 cup butter, melted (or margarine)
• 2  tablespoons maple syrup or 2  tablespoons  packed brown sugar
• 1 1⁄2 cups  shredded apples (about 2 large)

Directions

1. Combine dry ingredients in a large bowl.
2. Whisk remaining ingredients, in order given, in a separate bowl.
3. Pour wet ingredients over the dry ingredients and stir gently just until combined - a few lumps should remain.
4. Melt a thin layer of butter in a large nonstick skillet; scoop about 1/3 cup batter per pancake into skillet.
5. Cook for 2 minutes or until bubbles break in batter but don't fill in; turn and cook for 1 to 2 minutes longer or until the pancakes are golden & puffed.
6. Repeat with remaining batter, adding butter as required and adjusting the heat as necessary to prevent burning.
7. Serve the classic way with butter & maple syrup or yogurt sweetened with maple syrup.