apples, blueberries, cornmeal, pancakes, raisins, raspberries, spelt flour, yogurt
This is a hearty, breakfast pancake recipe. Unlike most pancakes, you won’t be hungry 2 hours after eating these. The recipe calls for fresh apples and raisins, but the pancakes are also delicious with frozen raspberries and/or blueberries.
- 1 ½ cup spelt flour
- ½ cup unbleached, all-purpose flour
- 1 cup oats
- ¼ cup yellow cornmeal
- 3 tsp baking powder
- 1 tsp kosher salt
- 1 ½ to 1 ¾ cup skim milk (use less for denser pancakes or more for lighter, fluffier pancakes)
- 2/3 cup plain, low-fat yogurt
- 2 tbsp canola oil
- 2 eggs
- ¼ cup brown sugar
- 1 large apple, peeled, and finely diced
- ¼ cup golden raisins (optional)
- 1/4 tsp cinnamon (optional)
- Combine first 6 ingredients; stir well and set aside.
- Combine milk through brown sugar in a separate bowl, whisk until combined well.
- Add to flour mixture, stirring until smooth. Fold in diced apple and raisins.
- Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup.