Apple Cinnamon Whole Wheat Pancakes

PANCAKE MIX: makes 33 pancakes, 3 sets of 11/12 cakes.
3 cups whole wheat flour
1/4 cup Splenda
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup instant dry non fat milk

This mix makes enough for 3 recipes of 11 pancakes each.

ADDITIONAL INGREDIENTS FOR 11 PANCAKES:
1 large egg
3/4 cup water
APPLE CINNAMON PANCAKES:
2 tsp cinnamon
3/4 thin sliced apples with the skin on
2 Tbs butter for the pan

Take 181 grams of mix from the whole or 1 level cup and 1/4 cup heaping measure. Add 2 tsp cinnamon & 3/4 thin sliced apples to this mix. Mix so apples are well covered. In the 1 cup measure, break a large egg. Beat well. Add 3/4 cup water to the measure. Beat over the dry ingredients. Pour in & quickly combine. Do not over beat.

Add 1 Tbs butter to heavy frying pan. Turn to medium low heat. When butter is bubbling, add batter by spoonfuls to pan. Press down batter so it is flat. When it sets up, you may see a bubble on the edge, as in a prepared mix, but don't count on it! Your nose will tell you it's time to turn. (The back side will look like toasted hash browns.)

I like mine with real maple syrup. A tablespoon or two is just enough.

Don't over mix. Cut the apples thin. Don't attempt to cook too fast. You can press down the pancakes with a spoon when you first put them into the heated pan.

Use 1Tbs butter per 5 or 6 pancakes. This will make the pan greased enough to keep cakes from sticking. Unlike pancake mix cakes, these don't "bubble" around the edges as much. They will stiffen up. Turn once. This amount is included in the nutrition.

Serving Size: 11 pancakes 3 inches across OR 33 TOTAL From all 3 Cups

Number of Servings: 33

Recipe submitted by SparkPeople user REVCORNIE.