Fluffy and satisfying, stuffed with apples and dusted with sugar.
Is it possible to record someone saying that in a British accent and somehow make it my alarm clock? Siri, help a girl out.
Recently I had this revelation: CARBSSS. I don’t mean to be a bad influence because I totally absolutely believe in a less sugar or refined sugar free lifestyle – promise. I felt the energizing, balancing benefits of kicking my frenemy Suggy Sugar to the curb for those 60 days.
Carbs though? Leaving behind my bread, crackers, pasta, pasta, pasta, pasta, and pasta? Yeeeeeaahhh. I just never quite got there.
Sometimes I think I probably don’t even realize how much of my life revolves around this favorite food group of mine, which is a) awesome, and b) dangerusss.
When my sister stayed with us for a few days last week, right after our afternoon snack we decided to evaluate all that we had eaten in 24 hours together: pancakes. cookies. noodles. rice. coconut curry (not a carb in and of itself but I just needed to mention it because it was so good – someone go make a curry for dinner). donuts. pumpkin muffins with maple glaze. TWENTY FOUR HOURS. I spy not even one single vegetable in the mix there, unless you count pumpkin as a veggie, and to you I say thank you for being such a generous soul.
Which leaves us in one of two places:
- Acknowledgement of my carbiness when I hang out with my sister. —-> SHE MADE ME.
- Acknowledgement of how weird it is that we evaluated all that we had eaten in 24 hours just because. Yeah. That.
When I made these with my sister, we just went for the straight Whitey McWhite flour pancakes – I poured that batter right over the hot butter-sizzling apples and let it puff up into a perfectly round pancake and we dusted it all with a little powdered sugar. That was the first time I had ever made this sort of apple pancakery and there’s proof on the InstaWeb (a few photos back) if you need to see everything in life like me. The pancakes tasted like a straight up slice of yummy vanilla cake with slices of apple baked right in. HELLO YES.
When she left, I still felt the need to continue the apple pancake love even though Bjork is married to eggs for breakfast and the only person who would eat these XL syrup-soaked stacks was me. Rough life.
I went big-time-wild with the whole wheat flour yesterday when I made them, so now they are arriving in front of your face as these extremely fluffy and satisfying apple pancakes made with warm, nutty, filling whole wheat flour which perfectly compliments the sweet golden tender-crispiness of the apples. They’re altogether called old fashioned whole wheat apple pancakes because the style of the pancake is so substantial, so thick, so pioneer girls wearing checkered bibs and eating breakfast round a picnic table before heading out into the fields for the day that I can’t even NOT call them old fashioned. Wait, does that ev– just work with me here.
We’re conference-traveling for the next few days here (TEXAS ACCENTS! I love them) and I have my fingers crossed that they’re serving these at our continental breakfast at our hotel this morning. They have to know that the Ultimate Apple Pancake Lover must. eat. now. right? I think Bjork called ahead.
If you’re not staying at a hotel with a continental breakfast this weekend, please find time to make these appear in your life or else I will be forced to face plant you in a large and very delicious pancake platter and you will feel so good that it will be scaaary. XOXO
These Old Fashioned Whole Wheat Apple Pancakes are extremely fluffy, satisfying, and stuffed to the brim with brown sugar dusted apple rings.
For the pancakes:
- 3/4 cups all purpose flour
- 3/4 cups whole wheat flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon honey
- 3 tablespoons melted butter
- 1 1/4 cups milk
- 1 egg
For the apples:
- 2 apples
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- maple syrup, chopped pecans, powdered sugar, vanilla yogurt, honey
- Mix the flours, baking powder, and salt together in a small bowl. Whisk the honey, melted butter, milk, ad eggs together in a separate bowl. Combine the two bowls together, stirring until mostly smooth.
- Core the apples using an apple corer, or just insert a small knife several times around the core, pushing through to the bottom of the apple, and then pushing the loosened core up and out. Use a mandoline to slice the apples into circles, or use a large knife and slice them very thinly. Mix the brown sugar, flour, and cinnamon together. Dust the apple pieces in this mixture.
- Place a small pat of butter on a hot skillet. Add the apples (see picture for how I overlapped them) and wait for a few minutes so the apples start to soften. When the apples have softened a little bit, pour a scoop of pancake batter over the center and let it spread out just to the edges of the apples. Wait a few minutes until you see bubbles rising and the bottom looks dry. Use a spatula to carefully flip the pancakes – cook another few minutes on the back side until cooked through. Serve warm with maple syrup, chopped pecans, a dusting of powdered sugar. I also love yogurt and honey on top!
Nutrition info is for one pancake with no toppings.