Whenever we can, my room-mates and I like to make something delicious for breakfast on Saturdays. This usually ends up being pancakes of some form or another. This morning Damaris and I opted our usual 100% white-floured pancakes for some hearty whole wheat ones (well… mostly whole wheat!). We doubled this recipe, using 2 cups of whole wheat flour and 1 cup of all purpose.
For the Cinnamon&Apple part, I sliced 2 small apples and mixed a bowl of brown sugar (3 tbs) and cinnamon (1.5 tbs), and added them to the pancakes once they were in the pan.
Since we were out of syrup, we used this recipe (excluding the maple extract) to add a little extra sweetness. It had a lovely ‘browned’ stove-top flavour that complemented the hearty pancakes. With a cup of hot coffee, this was a perfect start to a chilly Autumn day!
The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.