Friday, April 3, 2015

Apple-Cinnamon Flapjacks

As my regular readers probably know, I am a sucker for good breakfast and brunch foods. There's nothing better than a lazy Saturday morning topped off with waffles, bacon, eggs, muffins or pancakes (I could go on...).  This particular recipe comes from the Huckleberry cookbook, which Tim got me for my birthday, and these pancakes are so good!  Start off by cooking diced apples in butter and cinnamon until they're soft and luscious.  Then the apples get stirred into a semi-healthy batter made with white whole wheat flour, cornmeal, and yogurt.  Cook them up like any other pancake, and serve with maple syrup and/or yogurt and applesauce (my personal favorite pancake topping combination).  What you end up with is a pancake that feels a little hearty and substantial without being heavy, and little dots of sweet apple throughout.  I'm in love!  Next time I may add chocolate chips...

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
Kosher salt
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
1 egg
2 T canola oil
1 tsp vanilla extract
Spray oil

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.

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