for the pancakes:
3/4 cups all purpose flour
3/4 cups whole wheat flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon honey
3 tablespoons melted butter
1 1/4 cups milk
1 egg
for the apples:
2 apples
1/4 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
for toppings:
maple syrup, chopped pecans, powdered sugar, vanilla yogurt, honey


1.Mix the flours, baking powder, and salt together in a small bowl. Whisk the honey, melted butter, milk, ad eggs together in a separate bowl. Combine the two bowls together, stirring until mostly smooth.
2.Core the apples using an apple corer, or just insert a small knife several times around the core, pushing through to the bottom of the apple, and then pushing the loosened core up and out. Use a mandoline to slice the apples into circles, or use a large knife and slice them very thinly. Mix the brown sugar, flour, and cinnamon together. Dust the apple pieces in this mixture.
3.Place a small pat of butter on a hot skillet. Add the apples (see picture for how I overlapped them) and wait for a few minutes so the apples start to soften. When the apples have softened a little bit, pour a scoop of pancake batter over the center and let it spread out just to the edges of the apples. Wait a few minutes until you see bubbles rising and the bottom looks dry. Use a spatula to carefully flip the pancakes – cook another few minutes on the back side until cooked through. Serve warm with maple syrup, chopped pecans, a dusting of powdered sugar. I also love yogurt and honey on top!

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