Soooo…apparently Tuesday was National Pancake Day? I felt like such a moron when I saw pancake recipes all over the Internet, realizing that I had this recipe all ready to go, but just didn’t know of this glorious food holiday. So, I guess this is my do-over of National Pancake Day, and I promise that the delay will be worth it.
As I’m sure you’ve noticed, I’m definitely more of a savory, rather than sweet, breakfast kind of gal. I tend to really gravitate toward savory pancakes and savory waffles. These pancakes are kind of a comprise. They have all of the sweet elements that people normally expect when they crave pancakes, but there’s also a little bit of rosemary for my savory tooth. Savory tooth? Like a sweet tooth? Is that a thing?
I pressed a NatureBox dried Fuji Apple into each rosemary-infused buckwheat and buttermilk pancake. The dried apples have just a touch of sweetness, and they’re perfect for pancakes (and baked goods) because they don’t add a bunch of extra moisture where it might not be needed. They’re also really good dipped in peanut butter. Plus, they make for a really pretty pancake, right?
P.S. Want a bag of these Fuji Apples? Give NatureBox a try, and you’ll get a box of wholesome, delicious snacks like this delivered to your door each month. Click here and use the code “FOXES10″ at checkout to receive $10 off your first box!
Yield: About 12 pancakes Prep Time: 15 minutes Cook Time: 6 minutes
Yield: About 12 pancakes
Prep Time: 15 minutes
Cook Time: 6 minutes
Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.