Apple Pecan Pancakes

We love pancakes in our home. I have several very good recipes that I use on a regular basis, all of which include some wonderful ingredients such as chocolate chips and blueberries. This recipe was adapted from a Taste of Home recipe and is the only one that I make that has apples and cinnamon in it. The combination is perfect for a weekend breakfast in the fall. Making pancakes from scratch takes a little longer than making them from a mix, but the variety of ingredients is fun, especially for children. The wonderful fragrance will bring your hungry family to the kitchen, if they are not already there helping.

Blessings...

Recipe:

1/2 cup unbleached all-purpose flour

1/2 cup whole wheat flour

2 tbsps. brown sugar

2 tsps. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

3/4 cup plus 2 tbsps. milk

2 eggs, separated

1 tsp. vanilla extract

1/2 cup finely chopped peeled apple

1/2 cup finely chopped pecans

1. In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon.

2. In a measuring cup, combine milk, egg yolks and vanilla; stir into flour mixture. Add apple and pecans.

3. In a clean bowl, beat egg whites until stiff peaks form; fold into batter.

4. Pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden brown. Cook until the second side is golden brown.

Yield: 12 or 13 pancakes

Note: I've substituted dried cranberries for the apples.