Apple Walnut Pancakes

Here we are at the end of another week. The arctic freeze that has gripped the country seems to finally be over and it feels good to look outside and see green again (although snow is in the forecast). Comfort food has been requested often during these frigid days and breakfast for dinner seems like an appropriate choice.

We have homemade apple sauce in abundance and it is such an easy thing to slip into recipes to add a little extra moisture, sweetness and nutrition. It often finds it's way into baked goods around here and works wonderfully in pancakes.  Add a sprinkling of walnuts for those that like them and these pancakes disappear like, well, hot cakes!  When I make pancakes for supper I serve them with either bacon or sausage and fruit. Real butter and maple syrup are a mandatory part of the package!

 

Apple Walnut Pancakes 

1 cup whole wheat flour
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/3 cup sugar
2 tsp. cinnamon
2 eggs
2 cups whole milk
1/3 cup melted unsalted butter
1 tsp. vanilla
1 cup apple sauce 
3/4 cup chopped walnuts

In a large mixing bowl sift together the flours, baking powder, baking soda, sugar and cinnamon. In a small bowl whisk the eggs and milk together. Add the butter, vanilla and apple sauce and thoroughly mix. Add the wet ingredients to the dry and whisk together well. Add the nuts now, or sprinkle onto each pancake as they cook, if nuts are not for everyone.

Preheat the pan on medium heat. Add a little butter and coat the pan. Pour the batter by the 1/4 cup into the pan. Add the nuts. Cook until bubbles appear around the edge and in the middle of the pancake. Flip it over and continue cooking until golden brown underneath. Repeat until all the batter is used. Cover the cooked pancakes with foil to keep them warm until you are ready to serve.

This recipe makes about twenty pancakes, including a little one for the dog! These pancakes freeze and reheat well so feel free to double the recipe.

Have a wonderful weekend.

Sue