Source: The Old Farmer’s Almanac
Yield: 12 pancakes
- Whole wheat flour: 2 Cups
- Eggs, lightly beaten: 2 Each
- Cinnamon: 2 Tablespoons
- Tart apples, peeled and cored: 2 Each
- Milk: 2 1/2 Cups
- Salt: 1 Teaspoons
- Sugar: 2 Tablespoons
- Baking powder: 4 Tablespoons
Slice the apples into thin rings, toss with cinnamon, and set aside. Mix together remaining ingredients until blended.
For each pancake, pour 1/3 cup batter onto hot griddle. Place 1 apple ring in center of each pancake. When set, flip pancake to cook other side.
Turn onto plate so that apple ring is showing. Serve with warmed Vermont maple syrup, of course.