I love to bake on Sunday mornings, or to make special breakfasts. It's often the only day I don't have to be up, out the door, doing something, accomplishing something. It a time when I can luxuriate, not just grab some salami slices to go with my coffee or rush around trying to get ready on time.
This past Sunday, I debated whether to bake a coffee cake or whether to make something that I could eat more quickly, since I woke up hungry. Needless to say from the photo, speed of preparation won! Pancakes just sounded good, and adding a lovely autumn touch with the apple syrup only made the meal more delicious.
Whole Grain Pancakes with Spiced Apple Syrup
- 1 tablespoon butter
- 1/4 cup water
- 1 large Honeycrisp apple, peeled, cored, cut into 1/3" dice
- pinch of cinnamon
- 2/3 cup maple syrup
Place the butter, water, apple, and cinnamon into a small saucepan; bring to a boil, then lower heat to medium-low. Cook 8-10 minutes, until most of the water has been absorbed. Add the syrup and turn heat to low; keep syrup warm while making pancakes.
- 1 packet instant oatmeal, Maple & Brown Sugar Flavor
- 1/2 cup whole wheat flour
- 1/2 cup flour
- 1/2 tablespoon sugar
- 1/2 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 3/4 cup half-and-half
- 1 egg
- squirt of lemon juice
In a medium bowl, combine oatmeal, flours, sugar, baking powder, salt, and cinnamon. Whisk together half-and-half, egg, and lemon juice; let rest for 1 minute, then pour over dry ingredients. Let batter rest 1 minute.
Brush a large skillet or griddle with butter, and turn heat to medium-high. Drop batter by the 1/4-cupful and cook until top is covered with small bubbles; carefully flip and cook 2-3 more minutes until done.
Serve pancakes with warm syrup.
Makes 8 pancakes.