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Serves 4
¼ cup butter, at room temperature
3 tablespoons honey
½ teaspoon each ground cinnamon and freshly grated lemon or orange zest
¾ cup whole-wheat flour
2 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
1 whole egg
1⁄3 cup milk
3 tablespoons vegetable oil, divided
1 Granny Smith apple, cored and coarsely grated
In a small bowl, combine the butter, honey, cinnamon and zest until smooth; reserve. In a large bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center of the dry ingredients and add the egg, milk, 2 tablespoons of the oil and the apple to the center of the well. Fold the dry ingredients into the wet ones just to combine (some lumps are OK). Cover and let stand 20 minutes. Heat a large non-stick pan or griddle over medium-high heat and brush the skillet with half of the remaining oil. Spoon in the batter, about 1 tablespoon per pancake. Cook about 4 minutes, turning once, or until golden-brown. Repeat with remaining oil and batter to make 16 small pancakes in total (4 per person). Serve with cinnamon butter.
TIP: Keep the peel! That’s where you’ll find most of the fruit’s disease-fighting antioxidants.
Jackie Newgent, RD, is an eco-cuisine expert and culinary nutritionist. This recipe is excerpted from Jackie’s latest, Big Green Cookbook (Wiley, 2009). Learn more about Jackie here.
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