Apple and blueberry pancakes that smell and taste like apple pie. The trick? A little cinnamon and nutmeg. The blueberries are a bonus.
Can you imagine what it’s like cutting these pancakes and putting them in your mouth? You get a little crispiness from the apples, you have blueberries that burst with juices and, as you chew, the warmth of cinnamon invades your nose.
Darn, they’re good. You see, if adding fresh fruits to pancake batter is good, adding spices to the fruits before stirring into the batter is even better. So, with a little extra work, you add tons of flavor and aroma to plain pancakes.
And the even better news? You add nutrients to a breakfast dish that would otherwise be not much more than a plate of carbs.
- 1 cup all-purpose flour do not press into the measuring cup
- 1/4 teaspoons salt
- 3 tablespoons sugar divided
- 2 teaspoons baking powder
- 1 large egg
- 1 cup milk
- 3 tablespoons melted butter
- 1 tart apple like Granny Smith, peeled and cut into half-inch cubes
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/3 cup blueberries if using frozen, thaw and drain them well
Stir together the flour, salt, 2 tablespoons sugar and baking powder.
In a mixing bowl, lightly beat the egg and milk.
Add the flour mixture and stir just until blended.
Pour in the melted butter and fold in.
Toss the apple with 1 tablespoon sugar, and all of the cinnamon and nutmeg.
Fold the apples (including juices) into the pancake batter.
Very carefully fold in the blueberries. Gently, so that they don’t bleed into the batter.
Cook the pancakes — click here for tips.
If you want your pancakes even sweeter, drizzle with honey.