Thursday, June 4, 2015

Apple Nut Pancakes with local spring wheat

The pancake recipe is from a delightful magazine called Chili Pepper.  I did not make the fresno syrup, but the pancakes were delicious.  The flour-Hard Red Spring Wheat-is from McConnell Milling in Terra Alta, WV. 

Apple Nut Pancakes

(7 Pancakes)

Mix together dry ingredients:
1 cup hard red spring wheat
2 tablespoons brown sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup finely diced apples
1/2 cup ground nuts
(I grind my nuts in a spice mill and today used bits and pieces of several different nuts)

In a separate bowl, beat eggs with milk and vanilla.
2 eggs
3/4 cup skim milk
1 teaspoon vanilla extract

Stir liquid ingredients into dry.  Do not overmix.

Drop by 1/4 cup measures onto 325 F griddle sprayed with Pam.  Cook a few minutes on one side until tops start to bubble.  Flip and cook a few more minutes.

I eat my pancakes with Greek Yogurt and fruit!


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