Apple Pancakes
Apple pancakes: two words that evoke memories of home and comforting aromas. Imagine pieces of caramelized apples dressed over warm fluffy pancakes, ready to be enjoyed first thing in the morning. Do not resist the temptation; let yourself be seduced by this recipe and start a sweet and delicious day!
Ingredients
For the topping:
- 1 tablespoon lemon juice
- 2 apples peeled, cored and cut into slices
- 1 cup filtered water
- ⅓ cup maple syrup
- ½ cup brown sugar
- 2 tablespoons butter
For the pancakes:
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger powder
- 1 apple finely grated
- 3 tablespoons brown sugar
- 1 egg large
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup full-fat milk
- ghee or cooking oil for frying
Instructions
- Prepare the caramelized apple topping.
- Coat the apple slices in the lemon juice.
- In a pan, add the water, maple syrup, brown sugar, butter, and apples. Put the pan on medium heat and let it warm up. Once the sugar melts and the liquid boils, stir and leave on low heat for 7-10 minutes.
- In a bowl, add all the pancake ingredients — including the finely grated apple, which goes into the batter and not the topping — and whisk until you get a homogeneous batter; a few lumps are fine.
- In a non-stick frying pan over medium heat, add a little oil or ghee and cook the pancakes for 1-2 minutes on each side.
Continue the process with the remaining batter. - Serve the pancakes with the caramelized apple topping.
Notes
Store leftover pancakes in an airtight container in the fridge for up to 3 days and reheat in a dry pan or toaster. The caramelized apple topping is best made fresh, but keeps for a day refrigerated.