Cinnamon Apple Buttermilk Pancakes

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This is the breakfast that I make for the girls every time I go recently Small house. I like that it has become a new ritual (they like and demand!). The last time we went there, my girls and their friends (another group of sisters of the same age!), and all four of them swallowed these whole wheat buttermilk pancakes with cinnamon apples.

I don’t know much about my friends’ dietary preferences, and I’m glad that I hit the head with cinnamon apple. They all asked me to make more apples, and my eldest daughter kept saying, “For some reason, these pancakes are so delicious” (even if I make them as usual…she must be really hungry!). 🙂

Real 100-day buttermilk pancakes

There is nothing like ensuring a group of teenagers are satisfied and full hips before hiking during the day. Oh, how I love our time in NC Mountain! 🙂

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Cinnamon Apple Buttermilk Pancakes

Enjoy breakfast with whole wheat buttermilk pancakes and cinnamon apples. Don’t forget to freeze more for later use.

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raw material

For the cinnamon apple

  • 2 pcs Tablespoon butter
  • 2 pcs apple, Cut it into small pieces, cut into small pieces (I like to use a mixture of Gala, Granny Smith and Golden Delicious)
  • 2 pcs Tablespoon Pure maple syrup
  • 1 1/2 teaspoon cinnamon

Instructions

Pancakes

  1. Mix the flour, baking powder and salt in a large bowl.

  2. In a separate bowl, whisk together the buttermilk, eggs, and maple syrup, then pour into the dry ingredients in the bowl.

  3. Carefully fold the wet and dry ingredients together while drizzling the melted butter until combined (do not over-mix). We wet the drizzle so that it does not become solid again when it comes in contact with cold food. If this happens, it will not be mixed together, but please rest assured that the formula will not be destroyed.

  4. Heat one Cast iron pot Heat over medium-low heat, then add a few teaspoons of butter to the pot. Add the pancake batter with a spoon.

  5. When the bottom starts to turn brown, flip and repeat. Cook in batches until the batter disappears, adding extra butter each time to prevent the pan from drying out.

For the cinnamon apple

  1. In a large frying pan, melt the butter over medium heat. Add the apples and cook, stirring occasionally, until they start to soften in 4 or 5 minutes.

  2. Add the syrup and cinnamon powder, then mix well. Continue cooking until the apple can be easily pierced with a fork for about a minute.

  3. If needed, add other maple syrup to the hot pancakes.


Recipe notes

we recommend Organic ingredients When feasible.

nutrient content

nutrient content

Cinnamon Apple Buttermilk Pancakes

Amount per serving

Calories 334 117 calories from fat

Percent Daily Value*

fat 13 grams20%

Saturated fat 7g44%

Trans fat 1g

cholesterol 83 mg28%

sodium 509 mgtwenty two%

Potassium 366 mg10%

Carbohydrates 49 grams16%

Fiber 6g25%

Sugar 16g18%

protein 10gram20%

Vitamin A 482IU10%

Vitamin C 3 mg4%

calcium 214 mgtwenty one%

iron 2 mg11%

*The daily percentage value is based on a 2000 calorie diet.