Apple Spice Pancakes with all purpose and barley flours. Simply spiced with cinnamon and nutmeg.
This is definitely my go-to pancake recipe that I make for Timothy and me on weekends. There is a good amount of apple in the batter and they aren’t as doughy as some fluffy pancakes can be.
I decided to add some barley flour for some extra taste and for something a little different. I had originally bought the barley flour because it was a main ingredient in some really nice cookies I made from Gwyneth Paltrow’s cookbook. If you don’t have barley flour, or don’t know where to get it (or can’t be bothered), then using only all-purpose flour will be fine. I got the barley flour from my local Bulk Barn (a bulk food store) but you could likely get it a a health food store if you don’t have a bulk food store near you.
I used brown sugar instead of regular white sugar to give just another bit of flavour. Brown sugar isn’t any healthier than white sugar but it does give the pancakes a little something more than plain old sweetness. Since it has a slight caramel flavour I thought, “Caramel, apples – yep, this will work.” This combined with the barley flour made the pancakes a lovely brown after they were cooked.
When I was preparing the plate to take photos Timothy saw the cut up apples (or ‘appoes’ as he calls them) and wanted to eat them. I took my photos quickly and let my little guy get his fill of Honey Crisp apples from Martin’s Family Fruit Farm along side his pancakes with local maple syrup. I suggest cutting up some extra apples to serve along side the pancakes for an extra serving of fruit for your family.
Apple Spice Pancakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup barley flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp fresh grated nutmeg
- 1 tsp cinnamon
- 1/4 cup brown sugar
- 1 1/4 cup milk
- 2 eggs
- 1/2 cup grated apple 2 small apples or 1 big apple
- 2 tbsp butter for pan
Instructions
- Grate the apples using the large side of a box grater. Put the grated apples into a measuring cup, including any excess juice, and set it aside.
- Mix together all the dry ingredients in a medium bowl using a whisk.
- Pour in the milk and egg. Mix with the whisk until it is just starting to look like a batter.
- Then add the apple and finish mixing with the whisk until all the ingredients are combined.
- Heat a non-stick pan over medium heat and melt some butter in the pan. The butter is not necessary if you are using a good non-stick pan but the pancakes will taste better with it.
- Add dollops of batter to your heated pan.
- Flip them when bubbles form on top. If you are not sure if they are done, just lift the side of the pancake with your spatula to see if it is lightly brown.
- Cook on second side for about a minute or less. Put them on a plate when they are lightly brown on both sides and keep them warm in the oven while you cook the rest, or serve immediately.
- Serve with butter, maple syrup and some fresh cut up apples on the side.
- Makes approximately 1 dozen pancakes
Notes
{Updated recipe after publishing – After using this recipe many, many times, I have found that 2 eggs makes for a nicer pancake rather than the 1 egg in the original post.}
Those are absolutely delicious especially with honey on the top or a maple syrup
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Looking at these made me so hungry. They sound so good, I’m going to try these soon. There are so many delicious flavors.