Cinnamon Apple Pancakes
Cinnamon Apple Pancakes are made with traditional pancake batter mixed with apples cooked in a brown sugar cinnamon syrup. Yield: ten 4-inch pancakes
Servings: 3
Ingredients
Cinnamon Apple:
- 2 Tablespoons unsalted butter
- 3 Tablespoons brown sugar, packed
- 1 ¼ cup chopped apple (1 medium apple, peeled, cored)
- ½ teaspoon ground cinnamon
- pinch fine sea salt
- 1 ½ teaspoon lemon juice
Pancake Batter:
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 Tablespoon granulated sugar
- 1 cup whole milk
- 1 large egg
- 2 Tablespoons melted unsalted butter
- cinnamon apple mixture
Instructions
Cinnamon Apple:
- In a heavy bottomed sauce pot, melt butter over medium heat. Add brown sugar and continue to cook until sugar dissolved. Add chopped apple, cinnamon, salt, and lemon juice. Stir to combine. Cook for 3-5 minutes until apples have softened. Remove from heat and allow to cool.
Pancake:
- In a medium bowl, whisk together flour, baking powder, salt, and sugar. Pour in milk, egg, and melted butter. Stir to combine and mix until almost smooth. Fold in cinnamon apple mixture.
- Lightly grease a griddle or skillet with butter and set over medium heat. Once griddle (or skillet) is warm, pour in ¼ cup portions of batter. Cook until bubbles begin to form on surface. Flip pancake with spatula and cook other side until lightly browned. Repeat with remaining batter. Adjust heat accordingly if pancakes are browning too fast.
- Serve pancakes warm with maple syrup and a few apple slices, to garnish.
All images and text ©The Little Epicurean
Nutrition
Calories: 525kcal | Carbohydrates: 76g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 732mg | Potassium: 293mg | Fiber: 3g | Sugar: 25g | Vitamin A: 719IU | Vitamin C: 3mg | Calcium: 297mg | Iron: 4mg