Tired of the same old plain pancakes? Yeah, me too sometimes. Well, here is a different type you can try. My husband's family introduced me to these and I thought they were weird. Who puts apples in their pancakes, and who puts powdered sugar on their pancakes?! Well, try them and you will like them. I know I do!

Apple Pancakes:
2 C. flour
2 Tbs. sugar
4 tsp. baking powder
1 tsp. salt
2 well beaten egg yolks
2 C. milk
2 Tbs butter melted
1 Apple chopped into small pieces
2 beaten egg whites

Add dry ingredients first. Then add the yolk and milk. Next, add the melted butter and apples. Make sure everything is stirred well. Then FOLD in egg whites. Do not completely mix in. The egg whites make the pancakes light and airy like they do in homemade waffles too. To make these a little healthier, add 1 C. whole wheat flour, 1 C. white flour. Top with butter and powdered sugar, and pair with a smoothie for a great breakfast!

This is a recipe from the Grover Family Cookbook, a family cookbook we received from some friends for our wedding. I am hooked on these pancakes and won't use box mix anymore! This picture is actually chocolate chip pancakes (for my son's 3rd birthday breakfast!), but we have done all variations. The recipe calls for buttermilk, but I have always used regular milk. We have made these whole wheat, whole wheat with oatmeal, half whole wheat, half white flour, etc. Add homemade maple syrup on top with fresh ground almond butter, and YUM!!!!

Pancakes

Mix together:
1 1/2 cups flour (white or whole wheat, or combination)
3/4 tsp salt
3 Tbs sugar
2 beaten eggs
2 Tbs baking powder
3 Tbs oil
1 1/2 cups milk (buttermilk or regular)

* note: I can usually save the batter for a day in the fridge and it is a little less fluffy, but is still decent. However, I have switched to using Aluminum Free Baking Powder and it has made a difference. My batter the first day was almost overflowing because it puffed up so much and was so airy. They were some of the best fluffy and light pancakes I have made! But when it came to making them the next day, they were completely flat and without air at all! I am guessing the aluminum is kind of a preservative?? Anyone know? Just watch what kind of baking powder you are using as to how it turns out. Good luck!