Ingredients
- 2 1/2 cups (625 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/4 cup (50 mL) granulated sugar
- 1/4 tsp (1 mL) salt
- 1 1/2 cups (375 mL) milk
- 1/2 cup (125 mL) yogurt
- 2 eggs
- 1/2 cup (125 mL) canola oil
- 2 to 3 apples, peeled, cored and thinly sliced
Directions
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Combine dry ingredients and wet ingredients in separate bowls. Pour the wet mixture into dry mixture and whisk until smooth.
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Heat a griddle or nonstick skillet to medium-high. Brush with a little canola oil. Spoon 1/4 cup (50 mL) pancake batter onto griddle using a ladle. While the first side is cooking, lay apple slices on top of each pancake. Flip the pancakes when bubbles appear on the surface, about 2 minutes. Cook another 2 to 3 minutes or until pancakes are cooked through. Adjust heat if pancakes are cooking too quickly or slowly.
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Serve with ample maple syrup and butter.