Old Fashioned Whole Wheat Apple Pancakes

YIELD: 6-8 large pancakes
COOK TIME: 10 Minutes

PREP TIME: 15 Minutes
TOTAL TIME: 25 Minutes

These Old Fashioned Whole Wheat Apple Pancakes are extremely fluffy, satisfying, and stuffed to the brim with brown sugar dusted apple rings.

INGREDIENTS:

-    Apples
-    Egg
-    Honey
-    Maple syrup
-    Baking powder
-    Brown sugar
-    Cinnamon
-    Flour
-    kosher salt
-    Whole wheat flour
-    Butter
-    Milk

DIRECTIONS:

Mix the flours, baking powder, and salt together in a small bowl. Whisk the honey, melted butter, milk, ad eggs together in a separate bowl. Combine the two bowls together, stirring until mostly smooth. Core the apples using an apple corer, or just insert a small knife several times around the core, pushing through to the bottom of the apple, and then pushing the loosened core up and out. Use a mandoline to slice the apples into circles, or use a large knife and slice them very thinly. Mix the brown sugar, flour, and cinnamon together. Dust the apple pieces in this mixture. Place a small pat of butter on a hot skillet. Add the apples (see picture for how I overlapped them) and wait for a few minutes so the apples start to soften. When the apples have softened a little bit, pour a scoop of pancake batter over the center and let it spread out just to the edges of the apples. Wait a few minutes until you see bubbles rising and the bottom looks dry. Use a spatula to carefully flip the pancakes - cook another few minutes on the back side until cooked through. Serve warm with maple syrup, chopped pecans, a dusting of powdered sugar. I also love yogurt and honey on top!