Apple Cinnamon Pancakes

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour (or buckwheat)
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg (optional)
• 1/8 teaspoon ground cardamom (optional)
• 1/2 teaspoon salt
• 3 eggs
• 2 1/2 cups milk (skim is OK)
• 1/4 cup butter, melted (or margarine)
• 2 tablespoons maple syrup or 2 tablespoons packed brown sugar
• 1 1/2 cups shredded apples (about 2 large)

1. Combine dry ingredients in a large bowl.
2. Whisk remaining ingredients, in order given, in a separate bowl.
3. Pour wet ingredients over the dry ingredients and stir gently just until combined - a few lumps should remain.
4. Melt a thin layer of butter in a large nonstick skillet; scoop about 1/3 cup batter per pancake into skillet.
5. Cook for 2 minutes or until bubbles break in batter but don't fill in; turn and cook for 1 to 2 minutes longer or until the pancakes are golden & puffed.
6. Repeat with remaining batter, adding butter as required and adjusting the heat as necessary to prevent burning.
7. Serve the classic way with butter & maple syrup or yogurt sweetened with maple syrup.

flour, whole wheat flour, baking powder, ground cinnamon, nutmeg, ground cardamom, salt, eggs, milk, butter, maple syrup, shredded apples

Taken from www.food.com/recipe/apple-cinnamon-pancakes-413414 (may not work)