November started off cold and rainy, so we needed some comfort as we finally come to terms with autumn being here. It had been ages since I made pancakes, so I suggested we take a break from our usual eggy brunches. We had some bits of apples leftover from Holly’s work on Apple Bitters, so I decided to add apples and walnuts to the pancakes.
I used to make pancakes all the time, so I have a simple recipe in my head. I varied it slightly for the apple and walnut variation. Usually, I use 1 cup of cornmeal to 1/2 cup flour, but I decided to do equal parts of each this time around.
- 3/4 cups cornmeal
- 3/4 cups whole wheat flour
- 1 teaspoons baking powder
- 1 cup milk
- 2 eggs
- 2 tablespoons olive oil
- chopped apple
- chopped walnuts
I mixed the first three dry ingredients together and then mixed the liquids separately. Then I mixed those together before incorporating some apple (probably the equivalent of 1 small apple), a handful of walnuts and then several generous shakes of cinnamon.
I poured the batter into a hot pan with melted butter and cooked a couple of minutes on each side until they looked done.
Very easy and super tasty and perfect for a cold, rainy fall morning.