By Laura Stanton
I make this indulgent, yet healthy, dish to satisfy my yearning for a languorous Sunday breakfast. If your winter Sunday morning includes a date with your favorite old movies, fleecy pajamas, and a steaming mug of coffee -- this is your recipe.
This mix also makes a thoughtful hostess gift for all the parties that fill up our weekends this time of year. I pack up a single recipe of dry ingredients in a Mason jar, tie a recipe card around it with festive ribbon, and include a jar of my homemade organic apple sauce or the pure New Hampshire maple syrup that my Dad bottles every spring. A wholesome, easy-to-prepare breakfast is a welcome respite from post-party clean up.
Spiced Apple Pancakes (dry ingredients)
- 1 1/3 cups unbleached all-purpose flour
- 2 tablespoons ground flaxseed
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup coarsely chopped walnuts (optional)
Thoroughly blend these dry ingredients and place in 1-quart Mason jar (if desired), secure lid, and add recipe card with the following:
Spiced Apple Pancakes (serves 4)
- 2/3 cup organic milk
- 3/4 cup organic plain or vanilla yogurt
- 1 egg
- 1 tablespoon canola oil
- 1/2 cup apple sauce
Whisk these ingredients until blended. Pour into Mason jar with dry ingredients, secure lid, and shake until blended with pea-sized lumps. Coat griddle with cooking spray and preheat to medium heat. Pour approximately 1/4 cup of batter onto griddle and cook for 2-3 minutes. Once bubbles form, flip pancakes and cook 1-2 minutes on the second side. Serve with pure maple syrup, honey, jam, or additional yogurt. Makes 12-15 5-inch pancakes.
Laura Stanton is Stonyfield Farm's product orientation manager. She has been with Stonyfield for 19 years and lives, loves, cooks, and connects in New Hampshire.