Pancakes are the perfect Sunday treat in my mind, something to be lingered over leisurely with a cup of milky coffee and good conversation. Their only downfall in my opinon is that they are best eaten straight from the pan which means someone cooking whilst the rest are eating. Fortunately my kitchen area is open plan and linked to the dining area so this is no great hardship, but for those that don’t have this luxury, keeping them in the oven warm means you can all dive in together for a feast of warming pancake goodness. I most often make these when I have my nieces and nephews around as they love to have pancakes and get to choose what they have as toppings. This recipe is perhaps more for the grown ups, but with the seal of approval from my little guy, I can say that they will be equally appreciated by the younger members of your household too.
As to a recipe, there is so many around and I tend to google one each time I make pancakes because I don’t make them often enough. The silly thing is that I have some perfectly good recipes, even here on my blog, but such is life. It’s quicker to search on our phones or tablets than dive into a book. This recipe actually did come from a book, the latest in my collection that is inspiring me to freshen up my cooking mojo, Eating In the Middle by Andie Mitchell. The addition of greek yoghurt takes my mind to Buttermilk Pancakes and produces a similar texture. I tweaked the recipe as you know I like to do and added cinnamon and a delicious apple compote to serve.
A quick and easy breakfast to create that is big on show for sharing with overnight guests or for a Sunday brunch.
Apple and Cinnamon Pancakes
*based upon a recipe from Eating In The Middle by Andie Mitchell
pancakes – makes approx 12 pancakes
- 1 cup plain flour
- 1 cup plain wholemeal flour
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup natural greek yoghurt
- 4 tsp baking powder
- pinch salt
- 1 tbl sp caster sugar
- 1 tsp ground cinnamon
- greek yoghurt to serve
- maple syrup to serve
- walnuts to serve
- 4 apples, such as granny smiths
- 2 tbl sp maple syrup
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon
- Into a large bowl combine the flour, baking powder, sugar, salt and cinnamon. Add the milk, yoghurt and eggs and mix well until the ingredients are combined and you have a smooth batter.
- Peel the apples and cut into small cubes. Place into a small saucepan with the remaining ingredients and cook over a low heat until the apple is soft and starting to fall apart. Whilst this is cooking you can then start on your pancakes.
- Heat a fry pan over a medium heat and grease with a brush of melted butter. Spoon the batter into the pan and allow to cook until bubbles start to appear in the surface. Flip over and cook for another minute or so, or until golden and then remove from the heat. If you want to serve these all at once place them into the oven at about 160c on a baking tray. Repeat with the remaining batter.
- Serve the pancakes with a spoonful of greek yoghurt, chopped walnuts and a spoonful of apple, drizzled with maple syrup.
Shared with Love,