Apple Walnut Pancakes
With apples and walnuts folded into the batter, these pancakes make breakfast or brunch a real treat. This recipe works well with all whole wheat flour or gluten free flours as well. Serve with butter and warm Farm to Kitchen Foods Blackberry Syrup, honey or maple syrup.
Ingredients:
3 tablespoons butter, more for cooking pancakes
1 large apple, cored and cut into 1/4 inch cubes
1/2 cup coarsely chopped walnuts
1 cup whole wheat flour
1 cup all purpose flour
2 tablespoons packed brown sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups low fat milk or soy milk
2 large eggs
Directions:
In a small skillet, melt butter over medium heat and saute apple until softened, about 5 minutes. Add walnuts and cook for another 2 minutes. Remove from heat and set aside.
Whisk flour, brown sugar, baking powder, cinnamon, nutmeg and salt together in a large bowl. Make a well in the center of the dry ingredients. Whisk in milk and eggs until smooth. Stir in apple-walnut mixture.
Heat a large nonstick griddle or skillet over medium-high heat for 1 minute. Brush griddle lightly with butter. For each pancake, drop 1/4 cup of batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes. Makes about 12 pancakes.