Weekend Breakfasts: Whole Wheat Apple Cinnamon Pancakes

I adore weekend mornings. Waking up lazily, no alarm, a leisurely cup of coffee – what could make it better?

Breakfast, obviously.

I LOVE breakfast. Breakfast-for-dinner is always a great option, but breakfast for breakfast…well now, the options are nearly endless.

I went a bit overboard buying apples last week (remember – it’s fall, guys?!), which gave me the perfect excuse to try this recipe.

Whole wheat apple pancakes with cinnamon syrup.

It’s a deliciously autumn recipe.

And the cinnamon syrup…I could have eaten that with a spoon.

(Alright, I may have. Just a little.)

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Originally recipe from Two Peas and Their Pod:

Pancakes:
1 cup whole wheat flour
2 tbsp brown sugar
1 tsp baking bowder
¼ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp allspice

1 cup + 2 tbsp buttermilk
1 tbsp canola oil
1 egg
1 tsp vanilla extract
1 cup diced apple (peeled)

Syrup:
¼ cup white sugar
¼ cup brown sugar
1 tbsp all-purpose flour
½ tsp cinnamon
½ tsp vanilla extract
½ cup water

  1. Mix together dry ingredients in medium bowl. If you prefer thicker pancakes (for me – the thicker & fluffier, the better), add an additional ¼ cup of flour.
  2. Combine wet ingredients, fold into dry ingredients & whisk, adding diced apples. Don’t overmix.
  3. Spray griddle or flat pan with nonstick cooking spray and heat to medium. Pour ¼ cup of mix onto heated surface and flip when the edges start browning.
  4. As you’re making the pancakes (each one will take 5 or so minutes per side), stir together dry ingredients in a small saucepan. Add vanilla & water, then bring to a boil. Stir often and keep on heat until it thickens – about 7 minutes.
  5. Let syrup cool slightly, and serve pancakes while hot!
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Starting Out Hot

Graduating college, moving to Houston, beginning a new job…and starting a blog! Seems like a logical progression of things.

I’m starting out this blog to keep myself accountable (and to intersperse some words into my days filled with Excel & numbers). I have grand plans (in cooking, as in life), and I always do better if I’m keeping track of myself. Otherwise, before I know it, my grand plan has fallen by the wayside, I’m living off cereal & raw carrots (not that there’s anything wrong with either of those). I love cooking, almost as much as I love eating, and I want to make sure I remember that. Because cereal can be awfully convincing in its call after long days.

This blog will follow my grand plan of cooking adventures. I’ve used so many blogs & recipes from the internet, it only seems fair to give back with what I’ve done!

With that, the first adventure: raspberry scones.

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They were delicious. Fresh out of the oven, still warm, buttery, and not at all like the slightly hard, dry pastries I’ve eaten in coffeeshops. Adapted from an Allrecipes site:

2c light flour (White Lily or similar cake flour)
1/3c sugar
1tsp baking powder
1/4tsp baking soda
1/2 tsp salt
8 tbsp butter (unsalted & frozen)
1/2c sour cream
1 egg
raspberries (or cranberries, raisins, chocolate chips, blueberries…)

Combine dry ingredients in a large bowl. Chop frozen butter into chunks, then cut into flour mixture.

Whisk egg & sour cream until smooth, then add to flour mixture. It’ll be dry & take a while to mix in, but it’ll end up together.

Form dough into circle around 1″ thick, and add raspberries. I did the technical method known as “shoving them in the dough.” Sprinkle with sugar and cut into triangles. Place onto cookie sheet & bake 15min @ 400 degrees. Cool for 5 minutes, or as long as you can wait, and enjoy!