Whew, September—I'm not really sure how you got away from me, but suddenly it's October and I haven't managed to write a single blog post since August. I started a new semester at school and it took me a few weeks to adjust to the schedule after a summer away from the books. I'm finally coming up for air, though, and I'm bringing pancakes with me!

Before we eat, a little housekeeping: we've updated the Hello! page to share a bit more about ourselves, so head over there if you're wondering who is behind the blog. We also recently joined Pinterest, and you can find us over there sharing our favorite seasonal recipes.  


Adapted from Smitten Kitchen

I woke up last Sunday and suddenly it was full-blown fall. After a summer of yogurt-and-fruit breakfasts, I wanted something warm to start the day. These pancakes are super simple, and the yogurt gives them a little protein boost. Topped with warm, spicy apples, this is the perfect breakfast for a chilly morning.

For the pancakes:

6 tablespoons whole-wheat flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup yogurt
2 large eggs

Mix the flour, sugar, baking soda, and salt in a large bowl. Add the yogurt and eggs and mix well. Heat an electric skillet or burner to medium heat and butter the pan. Add a few spoonfuls of batter to the pan, according to how large you would like your pancakes. Cook until bubbles begin to form in the pancakes. Pancakes are ready to flip when the bubbles pop and remain open.

For the sauteed apples:

3 cups of apple slices, about 1/4-inch thick
a pinch of cinnamon
a pinch of nutmeg
1-2 tablespoons butter

In a large bowl, mix the apples, cinnamon, and nutmeg and set aside. Melt the butter in a saucepan over medium-high heat. Add the apples and cook until they soften—until they're the consistency you like. Spoon the sauteed apples over warm pancakes and enjoy!


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All text, photographs, and other original material copyright 2008-2010 by Elspeth Hay unless otherwise noted.