Oh, dear me.
Before I got started on today’s main event – eating – I went on a traditional Thanksgiving morning run with my friends Amy and Stacy. We covered roughly 9 hilly miles in 84 minutes, a little faster than a turkey trots ;) It was a beautiful morning – the golf course was a blanket of white, the sky brilliant blue, and the normal busy streets still and peaceful in solitude. It took some time to warm up though, as it was a frigid 33* at 7:30am – brrr.
Afterwards, I made a pit stop at the grocery store for a few last-minute items. Then it was time for a special holiday breakfast.
Spiced Apple Buttermilk Pancakes
Today’s recipe was inspired by Ellie.
- 3/4 c. whole-wheat flour
- 3/4 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 pinch ea. of ground ginger & nutmeg
- 1/4 tsp. salt
- 2 eggs
- 1 c. low-fat buttermilk
- 1/2 c. low-fat milk
- 2 tsp. honey
In a large bowl, whisk the flours, baking powder, baking soda, spices and salt. In a small bowl, whisk together the eggs, buttermilk, milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined.
Meanwhile, in a small skillet, toast 1/4 c. each of walnuts, sunflower seeds & pepitas – set aside. Using the same skillet, sauté 1 Granny Smith apple in ~1T of butter. Cook until softened. Cook pancakes in a large, buttered skillet over medium-high heat [you may add apples here or save them for a topping]. Flip when bubbles form; continue cooking 2-3 more minutes, until golden. Top ‘cakes with toasted nuts and seeds and a drizzle of real maple syrup.
This recipe is a keeper – the cakes were light and airy [from the buttermilk], the apples added the perfect sweetness, and the best part of all… the nutty topping, of course!
It’s pie-baking time…
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Do you have any Thanksgiving morning traditions?
What are you thankful for today?