Breakfast is my favorite meal. It always has been. You'll never meet me in the morning without a full belly. You can have it any time of day and most people won't give you a strange look. My bet is that it's most people's favorite. It's not like you see many restaurants serving dinner all day.
Most mornings I usually stick to my same bowl of oatmeal or granola, but when I want something special to share with others, pancakes is where it's at.
These pancakes will not disappoint. Scott and I ate every single one of them! The crunch of the walnuts, mixed in with the tart apple was perfect, and the molasses added just the right amount of sweetness.
This book is filled with lots more breakfast recipes that I can't wait to try. I love it because it's compiled of many different bed and breakfasts from around the Pacific NW, this one in particular was from Ashland, OR. It makes for a great cozy breakfast when you wake up to pouring rain that you know is going to last all day.
Apple Walnut Whole Wheat Pancakes
Loosely adapted from Breakfast In Bead, Mount Ashland Inn
2/3 cups milk (I used soy milk)
2 tablespoons butter, melted
2 tablespoons molasses
1 egg (I used flax meal as an egg replacement)
2/3 cup all-purpose flour
1/3 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup chopped walnuts
1 tart apple, peeled, cored, and diced
In a large bowl, lightly beat together milk, butter, molasses, and egg. In a separate bowl, sift together flours, baking powder, and salt.
Add nuts and apple to dry ingredients. Add dry ingredients to wet and mix just until blended. If necessary, add milk to make batter the consistency of whipping cream.
Heat griddle, and oil if necessary.
Pour 1/4 cup batter onto griddle. When bubbles form on top, flip. Cook other side until golden brown. Serve with butter and maple syrup.