My blog’s name is a little bit misleading. I am not a pancakes-every-weekend kind of girl, and they are usually the last thing I would order when I’m out for breakfast or brunch. Don’t get me wrong, I certainly appreciate a good pancake, when the mood strikes. 
My parents made some seriously good pancakes for my brother and I when we were kids. Our favorites were: dinosaur-shaped, apple cinnamon, and chocolate chip. Usually, on mornings when we were served pancakes, they came alongside fresh fruit, home fries, crispy bacon, thick Italian toast with real butter… the works. They were a special occasion kind of thing, as I remember them. The (semi-) adult version of me usually goes for a benedict of sorts, or maybe a simple omelet with herbs and goat cheese. Or, you know, crepes. Basically, I seem to gravitate toward something with a lot of fresh ingredients and many flavors, mainly savory, and pancakes are (generally) unable to accomplish this for me.
But, when I wake up in the morning craving pancakes… there is little I can do to satiate this feeling besides put all of my other morning plans aside and make a batch. Which is exactly what I did last weekend.
You most likely have everything you need for this recipe. Flour, milk, an egg, butter, cinnamon, an apple… and hopefully some good maple syrup. I tend to go overboard on the syrup, maybe it’s that “special occasion” mentality. Make sure to chop the apples really small (I find this to be therapeutic). They add the perfect crunch and tart-sweet flavor to the fluffy pancake. And the cinnamon. One tablespoon may seem like a lot, but I promise you… it is just about perfect.
I served these with some freshly-squeezed grapefruit-orange juice, and Ryan and I (and Percy) found it was the perfect start to a Saturday. If you have a favorite pancake mix or recipe, just add the apple and cinnamon :)
Apple Cinnamon Pancakes
Base pancake recipe from allrecipes
Serves 4
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 tablespoon white sugar
1 tablespoon cinnamon
1 ¼ cups milk
1 egg
3 tablespoons salted butter, melted
1 large apple, peeled and finely chopped (I like Granny Smith)
In a large bowl, combine the flour, baking powder, sugar, and cinnamon. Make a well in the center and pour in the milk, egg, and butter; mix until smooth. Stir in the apples until evenly distributed throughout the batter.
Heat a lightly buttered griddle or frying pan over medium-high heat. Scoop batter (about ¼ cup for each pancake) into the pan, and flip once you start to see little bubbles. Cook until brown on the other side. Serve hot with lots of syrup!