According to Forrest Gump, life is like a box of chocolates. In our world, life is more like a 20 pound box of apples. When my dad decided to unload half of his orchard on us before a trip out of town, we knew we would have to get creative. So far we’ve juiced them, made a pie, baked turnovers, added them to Johnny cakes, and we still have enough to make another pie and a round of apple sauce.
Since pancakes have become our standard Saturday morning fare, we thought an apple version would be yet another good use for our applepalooza. With some added flaxseeds and a side of bacon, this brunch turned out to be not only tasty but excellent fuel for our afternoon run. I am the type of runner that must be dragged out, even on sunny days. That said, today I couldn’t stop running. So we didn’t cross the continent but anytime I willingly add another mile to our route is a big accomplishment.
1 cup Bob’s Redmill buttermilk pancake mix
2 eggs, separated (use 1 egg yolk but both egg whites)
3/4 cup milk
2 tbsp. flax seeds
1 tsp. vanilla extract
1 Apple, peeled, cored and cut into thin rings
Toss the flax seeds into the mix, add the milk, vanilla and egg yolk and mix until just combined. Put the batter in the refrigerator for ten minutes or so. Beat the egg whites on high speed until stiff peaks form. Gently fold into the batter but do not over mix. Drop the apple rings onto a hot, greased skillet, turn after 30 second or so, then add a large dollop of batter. We liked the crunchy texture of the apple but if you’d prefer a softer version, cook the apple for a bit longer. Top with butter and syrup!