Ontario Apple-Walnut Pancakes with Spelt
Bring your family together on the weekend with homemade pancakes that blend the best flavours of Canada’s changing seasons: crisp, sweet Ontario apples and real maple syrup. Spelt flour has a nuttier and slightly sweeter flavour than regular whole wheat flour and is a source of fibre, protein and B-complex vitamins.
Makes about 12 pancakes
Variety Tip: For best results, use Ontario McIntosh, Idared, Empire or Crispin apples.
Ingredients
| 1/2 cup | unbleached flour | 125 mL |
| 1/2 cup | spelt flour | 125 mL |
| 1/2 cup | ground walnuts | 125 mL |
| 1/4 cup | sugar | 50 mL |
| 1 1/4 tsp | baking powder | 6 mL |
| 1/4 tsp | baking soda | 1 mL |
| pinch | salt | pinch |
| 1 cup | 2% milk | 250 mL |
| 1/4 cup | unsalted butter, melted | 50 mL |
| 2 | large eggs, separated | 2 |
| 2 tsp | lemon zest | 10 mL |
| 1 cup | peeled and grated Ontario apple | 250 mL |
| 12 | 1/4-inch (5 mm) thick Ontario apple slices (core apple and cut horizontally) | 12 |
| Maple syrup (optional), for drizzling |
Directions
Before you begin: Preheat oven to 200ËšF (100°C).
In a large mixing bowl, whisk together flours, walnuts, sugar, baking powder, baking soda and salt. Set aside.
In separate bowl, whisk together milk, butter, egg yolks and lemon zest.
In another bowl, beat egg whites on medium speed until soft peaks form.
Pour milk mixture over dry ingredients and stir until just combined (batter will be very lumpy). Gently fold in grated apple. Fold in egg whites until just incorporated (do not over mix).
Pour 1/4 cup (50 mL) of the batter onto a lightly greased griddle or skillet over medium heat. Place an apple slice on top of each pancake and cook until top is speckled with bubbles and underside is golden brown, about 3 to 5 minutes. Turn with spatula and cook until apple is golden and tender and pancake is cooked through, about 3 minutes. (Note: If the pancakes are getting too dark before the inside is cooked through, reduce heat and cook for a longer time; the juice from the apple may slightly increase cooking time).
Transfer pancakes to a foil-lined baking sheet and keep warm in preheated oven. Continue cooking pancakes until all batter has been used and serve immediately with maple syrup.
Per 2 pancake serving:
About 290 cal, 7 g pro, 14 g total fat (6 g sat. fat, 0 g tran fat), 34 g carb, 3 g fibre, 95 mg chol, 180 mg sodium. %RDI: 10% calcium, 8% iron, 8% vit A, 6% vit C.
