Apple Cinnamon Pancakes - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour (or buckwheat)
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg (optional)
1/8 teaspoon ground cardamom (optional)
1/2 teaspoon salt
3 eggs
2 1/2 cups milk (skim is OK)
1/4 cup butter, melted (or margarine)
2 tablespoons maple syrup or 2 tablespoons packed brown sugar
1 1/2 cups shredded apples (about 2 large)

Preparation

Combine dry ingredients in a large bowl.
Whisk remaining ingredients, in order given, in a separate bowl.
Pour wet ingredients over the dry ingredients and stir gently just until combined - a few lumps should remain.
Melt a thin layer of butter in a large nonstick skillet; scoop about 1/3 cup batter per pancake into skillet.
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.
Repeat with remaining batter, adding butter as required and adjusting the heat as necessary to prevent burning.
Serve the classic way with butter & maple syrup or yogurt sweetened with maple syrup.