This is an easy one! I had two granny smith apples in the fruit drawer that needed to be used and I was looking for a special breakfast to have on Sunday. I whipped these up in no time. The Greek yogurt added just the right zing to the counter the sweetness of the pancakes, and the added protein is a bonus, especially for vegetarians.
Here’s what I did (and forgive my sometimes loose measurements – it’s how I do in the kitchen!);
1 regular pancake recipe (whatever you normally use, be it from a mix, from scratch, etc.)
1-2 apples (I used two, but I also triple batch my pancakes because I have a 16- and twenty-year-old guy in the house)
1 cup applesauce (ditto above, adjust for the amount of pancakes you’re making and/or the level of apple flavor you want)
Cinnamon (as much or as little as you like)
Chopped walnuts (optional)
Greek yogurt (optional)
Real maple syrup (PLEASE don’t use “pancake syrup”. It’s not maple syrup. It’s maple-flavored corn syrup and is SO BAD for you. Plus, there’s nothing like real maple syrup, even if it is more expensive.)
Get all your ingredients ready. This is important because the pancakes start to cook fast, and you won’t have time to cut the apple in-between.
Make your regular pancake batter according the instructions. Add applesauce and cinnamon and combine (don’t overmix or your pancakes will be flat). You can choose to add the walnuts to the mix or you can wait and put them out as a topping.
Ladle mixture onto griddle or into hot pan, sprinkling some of the diced apple on top of each pancake (I pressed them into the batter a little bit). Flip and complete as usual.
Top each pancake with a dollop of yogurt and sprinkle walnuts on top (if you choose to use them and didn’t put them in the batter). Pour warm maple syrup over the yogurt and pancake.
All three of the kids who are home LOVED these. Kenneth kept saying, “I can’t believe how good those apple pancakes were.” The biggest testament? It’s the first time I’ve EVER eaten leftover pancakes as a snack.