Autumn Apple Pancakes with Walnut Caramel Syrup


This is like eating a caramel apple for breakfast—tender pancakes smothered in apples and a buttery, caramel syrup. Though this makes an elegant looking dish, it is really quite easy to put together. The apple slices are cooked in the syrup and piled on the pancakes.

This recipe is sweet enough to work well for brunch. Top it with whipped cream for a quick and unusual dessert.

This recipe also works well as a topping for ice cream sundaes.

Ingredients

Pancake recipe

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
4 tablespoons melted butter or oil
2 cups buttermilk
additional water if required

Topping recipe

2 or 3 medium cooking apples
4 tablespoons butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 tablespoon cornstarch
2/3 cup brown sugar
1 cup water
1/3 cup walnut pieces

Directions

Pancakes

1. Mix the dry ingredients together in a large bowl.
2. Mix the egg, butter, and buttermilk together in a small bowl. Make a depression in the dry ingredients and add the liquid mixture. Stir until moistened—some lumps will remain. Add more water to get the right consistency, if required. Do not over mix.
3. Pour about 1/3 cup of batter onto a hot, lightly greased griddle. Cook for about two minutes on medium heat or until the edges are set and the bubbles remain open. Turn over and cook on the other side.

Topping

1. Peel, core, and thinly slice the apples. Set aside.
2. In a large saucepan, melt the butter over low heat. Stir in the spices, cornstarch and brown sugar all at once. Immediately add the water and stir until the sugar is dissolved.
3. Add the apples and cook over medium heat, stirring frequently, until the apples are nearly tender and the syrup is bubbly. While the apples are cooking, mix the pancakes.

Note: If you would like a thinner syrup, simply add a little more water.

Serve the pancakes hot topped with the cooked apples and syrup.

Print