Forgive me, dear readers, I’ve been very, very bad about updating these last few months. In my defense, I’ve been hard at work on my book, so I haven’t been slacking, I swear!
But to make up for my negligence, I come bearing gifts… in the form of a new recipe. All is forgiven now?
Apple Walnut Cinnamon Pancakes (makes 4 pancakes)
- 1 small apple, diced (convention says to use standard baking apples here–Granny Smith or Golden Delicious; I used Fuji because it’s my favorite! And also it’s because it’s all I had on hand… ;))
- 1 teaspoon brown sugar
- 1 teaspoon butter, plus more to brush pan for cooking, plus more to top pancakes with!
- 1 tbsp walnuts
- 1/4 cup flour (I used a combo of white whole wheat and oat; feel free to use your favorite)
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon (more or less, according to your taste–I used more than this :))
- 1/8 tsp nutmeg
- 1/2 tsp vanilla
- 1/4 c buttermilk
- 1 egg white
Mix all the dry ingredients together (flour, baking powder, baking soda, salt, cinnamon, nutmeg). Add buttermilk, vanilla, and egg white, and mix until just incorporated (remember not to overmix!). Set aside.
Heat butter in a skillet (preferably cast iron) or griddle. Add the chopped apples, brown sugar, walnuts, and cinnamon, and toss until apples are nicely caramelized (1-2 minutes).
Add apple mixture to pancake batter. Heat a little more butter in the skillet or griddle, then start cooking the pancakes, turning over when the batter begins to bubble up.
Sprinkle more cinnamon on top, if you’re so inclined (I sure was!) and serve with butter and maple syrup. Then, get ready to go, “Mmm…” 🙂