We here at The Daily Dish have a particular devotion to Saturday morning pancakes, and with the bounty of apples we recently harvested doing pick-your-own, what better way to start the day? These pancakes have just the right meld of texture and flavor. A little bit of crunch from the cornmeal, sweet heft from the apples, and just a touch of vanilla & spice. Topped with pure maple syrup, these truly make the perfect hot breakfast for this time of the year. But who’s to say you can’t enjoy them year round? NOT ME! Recipe adapted from Hometown Cooking in New England.
SODIUM CONTENT: 63 mg per serving
1 1/4 c. cornmeal
1 1/4 c. flour
1/4 c. sugar
1 T. plus 2 t. Featherweight sodium free baking powder
1/2 t. ground cinnamon
2 eggs, beaten
1 t. pure vanilla extract
1 3/4 c. low fat milk
1/4 c. plus 2 T. vegetable oil
2 medium apples, peeled, cored and finely chopped
2 T. unsalted butter, for cooking
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and cinnamon. Add the eggs, vanilla, milk and oil and stir to combine. Fold in the apples, then set batter aside.
Place a griddle over low heat and add the unsalted butter. Once butter has melted, spoon batter onto griddle and cook until the rim of the pancake is full of bubbles and the bottom is golden brown. Flip VERY CAREFULLY! These pancakes can break easily when being turned over, so handle them with care.
Brown on the other side, then remove to a serving platter. Repeat with remaining batter. Serve hot.