Apple season is in full swing and I love those crunchy, sweet honeycrisps! I used them in this recipe, but any firm, sweet apple will work. My husband said these pancakes tasted like they came from a five star restaurant! Well, I don’t know about that, but they were pretty good! And the caramel sauce makes a great ice cream sauce too!
Here’s how you make ’em
What you need:
- 2 ½ cups peeled and chopped apple (about 2 medium to large apples)
- ½ cup brown sugar
- ¼ cup of butter
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups all purpose flour
- 2 ½ cups cold milk
- 2 eggs
- 1 ½ teaspoon salt
- 3 Tablespoons of sugar
- ½ teaspoon baking powder
- 1 cup of granulated sugar
- ¾ cup whipping cream
- 2 Tablespoons of butter
- 2 Tablespoons water
How to Do it:
First, prepare the apple filling. Put all the ingredients in a saucepan and simmer over medium heat until the apples are soft and the sugar has melted. Set them aside
Next, mix up the pancake batter. Put all the dry ingredients in a large bowl. Whisk the eggs with the milk and pour slowly into the dry mix. Stir until well blended. It should be thick, but still pour easily. Gently mix in half of the apple mixture and as much of the liquid from the apples as you can.
Spray a skillet with cooking spray and heat the skillet on medium – low. Pour about ½ cup of mixture onto the skillet and cook until bubble start to form, and then gently flip the pancake to cook the other side. Watch them carefully to make sure they don’t burn.
Next, make the sauce. Put all the ingredients into a small saucepan and bring to a boil.
Reduce the heat to medium and cook, stirring constantly, until it is thick and golden. If you prefer a darker caramel, you can use brown sugar, but it will have more of a molasses flavor than a caramel flavor.
Put two or three pancakes on a plate, top with a couple tablespoons of apples and some of the caramel sauce. You can add a pat of butter too if you want. Serve with bacon!
Serves 4 – 6
© Copyright 2015 The Lazy Gastronome