Saturday, October 20, 2012

Whole Wheat Caramel Apple Pancakes

Good morning Weekend! Slept in until eight, purposely interrupted the breakfast of forty-something pigeons feasting on the newly seeded backyard, and started our own breakfast of whole wheat caramel apple pancakes. 


In a medium bowl, stir together dry ingredients and make a well.
1 cup whole wheat flour
2 teaspoons baking powder
1 tablespoon brown sugar
1/4 teaspoon salt

In a Pyrex, measure and mix together your wet ingredients:
1 cup soy milk
2 tablespoons of cooking oil
1 extra large egg

Pour wet into dry and stir until mixed but should still be slightly lumpy. Add more milk if you desire a thinner pancake. Heat up non-stick pan. Using a ladle (I find this less messy and more consistent in pancake-size than pouring from the bowl), pour in pancake batter. When it bubbles and the sides look dry, flip it with a spatula. Approximately a couple minutes per side. I like to put the done ones on a large plate and stick it in the microwave to keep warm, you may have other tactics. This batch makes about six large pancakes but I'm sure you can stretch it to eight or even 20 mini ones.

Caramel Apple Sauce

1 tablespoon-ish butter
1 tablespoon-ish soy milk
1/4 cup-ish brown sugar
1 granny smith apple, thinly sliced (2 would probably be even better but I only had 1 apple left)


Using the same pan, melt in a tablespoon of butter, add about 1/4 cup of brown sugar, stir until melted before adding some milk to thin it out a little. Stir until well mixed and add the apple slices. Stir to coat, let it bubble in yumminess. Be careful not to go higher than medium heat so it doesn't burn. After a few minutes, transfer to a small bowl for serving.

No comments:

Post a Comment