Ingredients
- 1 cup wholemeal flour
- 2 ½ tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon all spice
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 tablespoon canola oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup apple, diced and peeled
- butter, for cooking
Cinnamon Syrup
- ½ cup sugar
- ½ cup brown sugar
- 2 tablespoons flour
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 1 cup water
Instructions
- Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice in a medium bowl, whisking them together thoroughly. Set the mixture aside.
- In a separate large glass measuring cup or small bowl, whisk together the buttermilk, canola oil, egg, and vanilla extract until well blended.
- Pour the wet ingredients over the dry ingredients in the medium bowl. Whisk the mixture until just combined, being careful not to overmix. Gently fold in the diced apples.
- Heat a griddle pan or non-stick skillet over medium heat. Add a tablespoon of butter and let it melt across the pan. Pour approximately 1/4 cup of pancake batter at a time onto the hot griddle pan, making sure to space out the pancakes a few inches apart. Once the pancakes begin to bubble up, flip them and cook until lightly browned.
- While the pancakes are cooking, prepare the cinnamon syrup. In a small saucepan, stir together the dry ingredients, then add water and vanilla extract. Bring the mixture to a rolling boil, stirring often. Allow it to continue boiling and stirring until it thickens to a syrup consistency, which should take about 5-8 minutes. Remove the syrup from the heat and let it stand for a few minutes before serving.
- Serve the apple cinnamon pancakes with the prepared cinnamon syrup and enjoy your delicious breakfast!
There’s something undeniably comforting about the aroma of cinnamon drifting through the kitchen, especially when it’s paired with the tantalizing scent of freshly cooked pancakes. In this recipe, we’re taking your breakfast experience to the next level with wholesome ingredients and a burst of autumn flavor. Say hello to Whole Wheat Apple and Cinnamon Pancakes with Cinnamon Syrup – a delightful treat that promises to warm both your heart and your taste buds.
Preparing the Pancake Batter
Begin by whisking together the dry ingredients – wholemeal flour, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice – in a medium bowl.
In a separate container, blend the wet ingredients – buttermilk, canola oil, egg, and vanilla extract – until smooth. Combine the wet and dry ingredients gently together and then fold in the diced apples.
Overmixing the batter will develop the gluten resulting in tough and chewy pancakes rather than light and fluffy ones. Care should be taken when combining the wet and dry ingredients together. The batter should be stirred until everything is just combined. Lumps of flour in the batter is alright.
Crafting the Cinnamon Syrup
Preparing the cinnamon syrup is a straightforward process that begins by mixing sugar, brown sugar, flour, cinnamon, vanilla extract, and water in a saucepan.
Stir the mixture constantly over a medium heat, allowing the mixture to simmer until thickened, about 5-8 minutes. Once thickened to the desired consistency, remove the syrup from heat and set aside while you cook the pancake batter.
Finishing the Apple and Cinnamon Pancakes
Heat a griddle pan or non-stick skillet over medium heat and melt a knob of butter. Pour approximately 1/4 cup of pancake batter at a time onto the hot griddle pan, making sure to space out the pancakes a few inches apart. Once the pancakes begin to bubble up, flip them and cook until lightly browned. If you’re cooking the pancakes in batches, consider adding a bit more butter to the pan between each batch to ensure they don’t stick and to maintain that delicious golden-brown crust.
Finally, stack your pancakes high, drizzle generously with the aromatic cinnamon syrup, and savor each mouthful of this heavenly breakfast creation.
