I've been waiting a few weeks to share this recipe with you guys!  I pulled it together one morning, which started with me quietly slipping downstairs, while Brent and Sebastian were still sleeping. I turned on the kettle and made myself a cup of tea. I started with a pancake recipe that I use often, but this time, I subbed half the all-purpose flour for whole wheat and added buttermilk instead of 2%. I didn't really have any expectations, I just thought, maybe this could be good.

After Brent and Sebastian awoke, sleepy eyes, they made their way downstairs and I served them up a large stack of pancakes with a big bottle of maple syrup. After scarfing down a couple of pancakes, Brent was like "these are really good, probably the best pancakes that I have ever eaten". And when Brent speaks of - the best things he's ever eaten - I take this as a sign that they are really good.

Theses pancakes are thin and tender, yet a little bit fluffy. The buttermilk and whole wheat flour adds a slight sour taste. The cinnamon adds an autumn like feel to the recipe, which is what gave me the inspiration to pair them with a caramelized apple and whipped cream. The recipe, to me, was slightly reminiscent of a funnel cake, only healthier???

I ate my pancake with just the apples and whipped cream, but Brent opted for a generous pour of maple syrup, and to be honest, I think he might have gone down the right path. This pancake recipe is becoming part of our Sunday morning pancake tradition. I couldn't imagine it any other way.

WHOLE WHEAT BUTTERMILK PANCAKES

makes 12 pancakes

prep time: 15 minutes

cooking time: 20 minutes

3/4 cup whole wheat flour

3/4 cup all-purpose flour

2 tbsp granulated sugar

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

4 tbsp unsalted butter, melted

1 large egg

1 1/2 cups buttermilk

1 1/2 tsp vanilla

2 apples, peeled and chopped

2 tbsp butter

2 tbsp brown sugar

2 cups whipped cream

Heat a frying pan or griddle to high - roughly 450ºF.

In a large bowl, combine the flours, sugar, baking powder, cinnamon, and salt.

In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.

Add the wet ingredients to the dry and combine. You want the mixture to be pourable. A wetter mixture will yield thinner pancakes, therefore, add more buttermilk if this is your preference.

Place a small dab of butter on the griddle. Once the butter melts, swirl it around, and then ladle the pancakes onto the surface. Cook until you see tiny bubbles appear, then flip and cook on the other side for a minute. Keep warm until ready to serve.

While the pancakes are cooking, heat 2 tbsp butter in a frying pan on medium heat. Add the apples and brown sugar. Cook until brown and caramely. Serve warm with the pancakes and whipped cream.