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Tuesday, May 23, 2017

Apple-Walnut Pancakes with Spelt

Bring your family together on the weekend with homemade spelt pancakes that blend the best flavours of Canada’s changing seasons: crisp, sweet apples and real maple syrup.
1/2 cup (125 mL) unbleached flour

1/2 cup (125 mL) spelt flour
1/2 cup (125 mL) ground walnuts
1/4 cup (65 mL) sugar
1 1/4 tsp (7 mL) baking powder
1/4 tsp (2 mL) baking soda
pinch of salt
1 cup (250 mL) 2% milk
1/4 cup (65 mL) unsalted butter, melted
2 large eggs, separated
2 tsp (10 mL) lemon zest
1 cup (250 mL) peeled and grated apple
12 1/4-inch- (0.5-cm-) thick apple slices (core apple and cut horizontally)
Maple syrup (optional), for drizzling

Preheat oven to 200˚F (100°C). In a large mixing bowl, whisk together unbleached and spelt flours, walnuts, sugar, baking powder, baking soda and salt. Set aside.
In separate bowl, whisk together milk, butter, egg yolks and lemon zest.
In another bowl, beat egg whites on medium speed until soft peaks form.
Pour milk mixture over dry ingredients and stir until just combined (batter will be very lumpy). Gently fold in grated apple. Fold in egg whites until just incorporated (do not overmix).
Pour 1/4 cup (65 mL) of the batter onto a lightly greased griddle or skillet over medium heat. Place an apple slice on top of each pancake and cook until top is speckled with bubbles and underside is golden brown, about 3 to 5 minutes. Turn with spatula and cook until apple is golden and tender and pancake is cooked through, about 3 minutes. (Note: If the pancakes are getting too dark before the inside is cooked through, reduce heat and cook for a longer time; the juice from the apple may slightly increase cooking time).
Transfer apple-walnut pancakes to a foil-lined baking sheet and keep warm in preheated oven. Continue cooking pancakes until all batter has been used and serve immediately with maple syrup.

Chef's Tip: For tastiest result, use fresh local apples and maple syrup.

Makes about 12 pancakes 

Nutritional information
Spelt flour has a nuttier and slightly sweeter flavour than regular whole wheat flour and is a source of fibre, protein and B-complex vitamins.

about 290 calories
7 g protein
14 g total fat (6 g saturated fat, 0 g trans fat)
34 g carbohydrates
3 g fibre
95 mg cholesterol
180 mg sodium
%RDI: 10% calcium, 8% iron, 8% vitamin A, 6% vitamin C
Ontario Apple Growers

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