I think I should open up a restaurant dedicated entirely to pancakes. Though, I guess I have already done that — in my own kitchen. (And I already have two impatient table-pounding patrons.) Because we have them so frequently, it’s important for me to continually come up with ways to make them healthier without completely alienating the customers. I struck gold this morning with this one — it’s cooked cinnamon apple pieces mixed into Trader Joe’s multigrain pancake mix. They are seriously better than iHops and there was not a single question from the peanut gallery (“are these the brown pancakes?”) The trick is to make sure the cakes have a high concentration of apples. It makes them delicate and fritter-y.
For the cinnamon apples: peel an apple (any kind will do — I used Fuji). Chop up slices into tiny cubes and sautee in butter over medium-low heat with a teaspoon of sugar, a few dashes of cinnamon, and the tiniest smidgen of salt. Dump into your prepared multigrain mix and cook according to package directions.