Preheat the oven to 250 degrees Fahrenheit. Place the apple in a microwave-safe bowl and cover securely with plastic wrap; microwave on high for 2 minutes, or until softened.
Whisk together the flours, baking powder, baking soda, and salt in a large mixing basin. Whisk together the buttermilk, nonfat milk, eggs, and honey in a small mixing bowl, then gradually add the dry ingredients, stirring until just mixed.
Over medium heat, heat a large nonstick griddle or skillet. Pour 1/4 cup batter onto the griddle for each pancake, top with apple slices, then drizzle with a little extra batter. Cook for 2 minutes, or until the tops are bubbling and the edges are dry. Cook for another 1 to 2 minutes on the other side, or until golden brown. While you’re making the remainder, keep the pancakes warm on a baking sheet in the oven.
On each plate, place two pancakes. Drizzle the syrup over top.
- 1 cup buttermilk (low-fat)
- 3/4 gallon low-fat milk
- 2 eggs, big
- 1 teaspoon of honey
- 6 tbsp maple syrup (pure)
- 1 medium diced apple
- 3/4 cup flour (all-purpose)
- 4 tbsp whole-wheat flour 3/4 cup whole-wheat flour
- 2 tablespoons powdered baking soda
- 1/2 teaspoon bicarbonate of soda
- salt (1/4 teaspoon)
Total time: 12 minutes
Time to prepare: 10 minutes
2 minutes to cook
There are 6 servings in this recipe.