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“A healthy (and very tasty) recipe from the Canadian Milk Calendar! I use skim milk, granny smith apples & buckwheat flour. If you're adventurous, include the optional spices!”
READY IN:
8mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine dry ingredients in a large bowl.
  2. Whisk remaining ingredients, in order given, in a separate bowl.
  3. Pour wet ingredients over the dry ingredients and stir gently just until combined - a few lumps should remain.
  4. Melt a thin layer of butter in a large nonstick skillet; scoop about 1/3 cup batter per pancake into skillet.
  5. Cook for 2 minutes or until bubbles break in batter but don't fill in; turn and cook for 1 to 2 minutes longer or until the pancakes are golden & puffed.
  6. Repeat with remaining batter, adding butter as required and adjusting the heat as necessary to prevent burning.
  7. Serve the classic way with butter & maple syrup or yogurt sweetened with maple syrup.

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