During the fall here in Wisconsin, apples are in abundance. We belong to a fruit CSA and get wonderful organic apples and pears. I like to try to incorporate my CSA produce into breakfasts as well as dinners.
One of the problems that I have found with apple pancakes is that the apples don't cook and remain crunchy. In this recipe you grate the apples which takes care of the problem. The pancakes are good served with apple butter or maple syrup. They are also tasty with cinnamon sugar sprinkled on top.
1/4 cup butter, melted
1 cup milk
1 cup shredded apple (no need to peel)
1 1/4 cups unbleached flour
1 1/4 teaspoons baking powder
1/2 teaspoon cinnamon
1 tablespoon sugar
Combine the butter, egg, milk and apple. Stir together the flour, baking powder, cinnamon and sugar in a separate bowl. Add the dry ingredients to the apple mixture. Stir just until combined--a few lumps are OK.
Heat a griddle and oil or spray it. Use about 1/4 cup of batter for each pancake. Brown on both sides.