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The Big Book of Breakfast: Autumn Pancakes

Crunchy apples and nuts make these pancakes special. As with the waffles, this recipe worked very well and needed no tweaking.

The apples retain their crispness and add a nice flavor to the pancakes. Try pecans instead of walnuts for a tasty variation.

Prep Time: 20 minutes
Cook Time: 5 minutes per batch
Yield: 16 to 18 pancakes

1/2 cup quick-cooking oats
1 1/2 cups boiling water
1 1/2 cups all-purpose flour
2 tsp baking powder
1/8 tsp salt
3 Tbsp sugar
1/2 tsp ground cinnamon
1 large egg, beaten
1 cup milk
3 Tbsp melted butter
1 large apple, peeled, cored, and coarsely chopped
1/4 cup chopped walnuts

Place oats in a small bowl. Pour boiling water over them and let stand for 5 minutes. Do not drain.

In a large bowl, combine flour, baking powder, salt, sugar, and cinnamon. Add oatmeal, egg, milk, butter, apple, and walnuts and mix to combine.

Preheat a large nonstick skillet or griddle over medium-high heat. Brush with vegetable oil or melted butter. Pour 1/4 cup of batter onto griddle for each pancake. Cook until bubbles form on the surface, about 2 minutes. Turn and cook about 1 minute longer. Serve with maple syrup.



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