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Cinnamon Apple Pancakes

Source of Recipe


Internet






List of Ingredients



• 2 tart medium apples (Jonathan or other variety), unpeeled, cored (about 2-1/2 cups)
  
• 2/3 cup well-shaken buttermilk
  
• 2 large eggs
  
• 3 Tbsp unsalted butter, melted, plus extra for griddle
  
• 3 Tbsp sugar
  
• 1 tsp vanilla
  
• 1/2 tsp cinnamon
  
• 3 Tbsp sour cream
  
• 1/2 tsp baking soda
  
• 1-1/4 cups cake flour
  
• 1/4 tsp salt
  
• .
  
• Caramelized Apple Maple Syrup (recipe follows)
  






Instructions



1. Use food processor to shred apples with shredding disc. Set apples aside; insert metal blade.
   
   
2. Preheat oven to 200 degrees (F). Put buttermilk, eggs, butter, sugar, vanilla and cinnamon in food processor bowl. Mix well, about 20 seconds. Add reserved apples, sour cream, baking soda, cake flour and salt. Pulse processor on and off 4 to 5 times, until just mixed; do not overprocess. (If you do not have a food processor, place ingredients as instructed in medium bowl. Stir with wooden spoon until well mixed.)
   
   
3. Heat griddle with butter over medium heat. When hot, spoon 3 tablespoons batter onto griddle in 3-inch rounds (or use 1/4-cup dry measure not quite filled). Cook until pancake is slightly bubbly and nicely browned on bottom, about 3 minutes. Turn and brown other side, about 2 to 3 minutes. Keep cooked pancakes warm in preheated oven while remaining pancakes are cooked. Serve hot with warm Caramelized Apple Maple Syrup.
   
   Makes 4 servings (about 20 pancakes)
   
   CARAMELIZED APPLE MAPLE SYRUP
   
   2 Tbsp unsalted butter
   2 tart apples, peeled, cored, 1/3-inch diced (about 1-1/2 cups)
   1/4 cup sugar
   2/3 cup maple syrup
   
   Melt butter in heavy medium skillet over medium-high heat. When hot, add apples and sugar. Cook, stirring occasionally, to let apples turn light brown and caramelize, about 7 minutes. Add maple syrup; simmer 1 minute. (Can be made 2 days ahead and refrigerated. Gently reheat before serving.)