When asked to describe my perfect Autumn day, it would start by waking up mid-morning and making my way into the kitchen to warm up a soothing cup of tea. I would turn on my Autumn playlist to dance to - not very well might I add...but I try - while cooking a sweet weekend brunch. This type of morning is a rarity as I am in full swing of my senior year in college, however, when I am lucky enough to enjoy this extra time, I certainly make the most of it. One of my all time favorite foods to whip up is a batch of classic pancakes. Today's choice is whole wheat pancakes topped with hot cinnamon apples and drizzled with raw local honey! This combination is perfection and I cannot share a better seasonal pancake recipe than the one you are about to read.
1 cup whole wheat flour
1 Tablespoon granulated sugar
2 teaspoons baking powder
a pinch of salt
1/8 teaspoon cream of tartar
1/4 teaspoon pure vanilla extract
3/4 - 1 cup water
In a sauce pot on medium heat, add enough water to coat the bottom of the pot as you don't want to burn the apples. Then add the diced apples and cinnamon. Let simmer on a medium low heat until the water boils out and apples become tender.
Heat a pancake griddle on medium heat and grease with an allergy free butter substitute or non stick cooking spray.
Add all dry ingredients in a bowl and whisk together. Add the vanilla extract and water into the measuring cup stirring to evenly distribute. Pour the wet into the dry ingredients.
Stir all ingredients together until just combined. Do not over mix. The batter should be thick and slightly lumpy. Let the batter rest for 5 minutes.
Spoon the batter onto the pancake griddle and cook each side for 1-2 minutes. When bubbles begin to form on the tops of the pancakes, that is your cue to flip them over. Allow to cook on the opposite side until golden brown and remove from the heat on a serving plate.
Pour the hot apples on top of your pancakes, drizzle with raw local honey, and sprinkle with cinnamon.