Apple, cranberry and cinnamon pancakes

Preparation

1. In a medium bowl, combine flour, baking powder and cinnamon. Set aside for later use.
2. Using an electric mixer, beat eggs, maple syrup and vanilla extract for 7 to 10 minutes.
3. At low speed, add dry ingredients and milk alternately. Mix until smooth and homogeneous.
4. Let the mixture stand for 15 minutes on the counter.
5. Meanwhile, coarsely chop the cranberries and grate the apples.
6. After the resting time, add the fruit to the mixture and stir gently with a spatula.
7. Heat a non-stick frying pan over medium-low heat. When hot, add a knob of butter (or a little canola oil) and spread well with a pastry brush.
8. Cook the pancakes, pouring 60 ml (¼ cup) of batter over each one. When small bubbles begin to form on the surface, turn over and continue cooking the other side. Allow 1 to 2 minutes cooking time per side.
9. Enjoy with a drizzle of maple syrup or honey.

Tips for busy mornings 

Freeze the remaining pancakes and pop them in the toaster in the morning! Delicious and so practical!
To prevent the pancakes from sticking together in the freezer, slide waxed paper between them. Wait until they have cooled before freezing.

Note

The Ambrosia apple variety is suggested in this recipe, but you could replace it with your favourite Quebec apple.