Apple-Cinnamon Flapjacks (adapted from Huckleberry)
Serves 2-4, depending on your appetite (and if you're serving sides)
6 T unsalted butter
2 small apples, peeled and cut into small dice
1/2 tsp cinnamon
1 cup white whole wheat flour
1/2 cup cornmeal
3 T sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 cup + 2 T milk
1/2 cup plain yogurt
2 T canola oil
1 tsp vanilla extract
1. Heat a skillet over medium heat, and melt the butter. Add the apples, cinnamon, and a pinch of salt. Cook, stirring often, until soft. Set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and 1/2 tsp salt.
3. In a small bowl or liquid measuring cup, whisk together the milk, yogurt, egg, canola oil, and vanilla. Add to the dry ingredients, and whisk until just combined. Scrape in the cooked apples, including any butter in the pan, and stir with a rubber spatula until everything is just combined.
4. Heat a large skillet (or a griddle) over medium-high heat. When hot, spray with a bit of oil and use a 1/3 cup measure to scoop the batter onto the skillet. Cook until bubbles form on top of each pancake, and then flip and cook the second side until nicely browned.
5. Eat right away, or keep warm in a 200 degree oven. Serve with maple syrup or your other favorite toppings.