APPLE PANCAKES WITH APPLE SYRUP
These Apple Pancakes with Apple Syrup are so good. This is a recipe you will want to keep!
Provided by The Southern Lady
Categories Breakfast
Number Of Ingredients 21
Steps:
- Combine all the ingredients and cook on griddle or in skillet until brown. I use about 1/4 cup batter to a pancake. You can add more milk if you want your batter thinner. This batter is thick.
VERONICA'S APPLE PANCAKES
This delicious recipe is perfect for our Sabbath morning breakfast. One recipe is never enough for my family. The pancakes are always moist and nutritious. I recommend these pancakes to be eaten with hot cinnamon syrup!
Provided by VERONIQUE_3
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.6 g, Cholesterol 81.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 8.5 g, Sodium 237.7 mg, Sugar 9.4 g
APPLESAUCE PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.
- In a separate bowl, whisk together the milk, Applesauce, vanilla, cinnamon and eggs. Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be pourable.
- Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle.
- Top with butter and drizzle with warm maple syrup.
- Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
- Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
APPLE PANCAKE BARS WITH BROWN BUTTER CRUMBLE TOPPING AND APPLE SYRUP
Steps:
- For the brown butter crumble topping: Put the butter in a small saucepan and cook over medium heat until amber brown, 3 to 4 minutes.
- Whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Stir in the butter. Refrigerate the mixture for 15 minutes, then squeeze it to make crumbles.
- For the apple pancake bars: Preheat the oven to 375 degrees F. Line a 9-by-13-inch baking dish with a parchment paper overhang on the long ends and spray with nonstick baking spray.
- Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, butter, vanilla and eggs in a medium bowl until smooth. Add the wet mixture to the dry along with the granola, lemon zest and juice and apples and mix until just combined. Lumps are ok. Transfer the batter to the prepared baking dish and let it rest for 15 minutes.
- Sprinkle the crumble evenly over the batter and bake until lightly golden brown and the top springs back when touched, 15 to 20 minutes (see Cook's Note). Let cool for 10 minutes, then remove to a baking rack.
- For the apple syrup: Meanwhile, combine the apple juice, granulated sugar and apples in a shallow skillet, bring to a boil and cook until the mixture is thickened and reduced by half. Add a splash of lemon juice, strain the syrup through a fine strainer and keep warm.
- Dust the top of the apple pancake with the confectioners' sugar, cut into bars and transfer to a platter. Drizzle the warm apple syrup over the bars or pass it for dipping.
APPLE PANCAKE SYRUP
This homemade apple pancake syrup recipe is not only easy but incredible tasty. It pairs perfectly with our cinnamon oatmeal pancakes and cornbread pancakes. It's ideal for your fall breakfast table or any time of year. Ready in less than 15 minutes!
Provided by Heavenly Home Cooking
Categories Breakfast
Time 12m
Number Of Ingredients 7
Steps:
- Combine sugar, flour, cinnamon and nutmeg in a 2-quart saucepan.
- Place the pan on your stove top and stir in cider and lemon juice. Turn heat on to medium-high. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in butter.
Nutrition Facts : Calories 136 kcal, Carbohydrate 25 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 39 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
APPLE PANCAKES WITH CIDER SYRUP
Tender pancakes are filled with minced apple and raisin, and drizzled with apple cider syrup. They're wonderful in the summer or on a cool fall morning. -April Harmon, Greeneville, Tennessee
Provided by Taste of Home
Time 30m
Yield 6 pancakes (2/3 cup syrup).
Number Of Ingredients 19
Steps:
- In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.
Nutrition Facts : Calories 492 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 605mg sodium, Carbohydrate 101g carbohydrate (58g sugars, Fiber 4g fiber), Protein 12g protein.
CINNAMON APPLE SYRUP
Apples simmered with sugar and cinnamon.. makes a great sundae topping over vanilla ice cream, or as a pancake topping! Adjust cinnamon and sugar to taste.
Provided by Lauren
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- In a saucepan, combine the apples, sugar, cinnamon and water. Stir to dissolve sugar, and bring to a boil. Reduce the heat to low, and simmer for 10 minutes, or until apples are soft and syrup has thickened. Serve over pancakes or ice cream.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 35.9 g, Fat 0.1 g, Fiber 2.6 g, Protein 0.2 g, Sodium 1.1 mg, Sugar 32.2 g
APPLE SPICED PANCAKES
Weekends are for coffee on the couch, or outside on our comfy patio chairs in the summertime, and lazy breakfasts.
Categories breakfast
Time 25m
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together flour, baking powder, cinnamon, ginger and salt.In a medium-sized bowl, whisk eggs, milk and maple syrup. Pour egg mixture into flour mixture and stir to combine. Stir in grated apples and pecans.Heat a nonstick or cast-iron skillet over medium heat, or heat a griddle to 375ºF. Lightly coat skillet with cooking spray.Using a ¼-cup measuring cup, scoop batter into the skillet, a few pancakes at a time. When pancakes start to bubble on top, flip and cook until pancakes are cooked through all the way. Repeat with remaining batter. (Makes 20 pancakes.)Serve pancakes with maple syrup and fresh fruit, if desired.
APPLE PANCAKES WITH APPLE SYRUP
I will be using Recipe#279258 to make these. I might even add raisins or craisins with the pancake. Thank you to Chef#537937 and Chef#452940 for helping me get this recipe right.
Provided by WiGal
Categories Breakfast
Time 30m
Yield 12 pancakes, 3 serving(s)
Number Of Ingredients 12
Steps:
- To make syrup: in a small saucepan, combine the syrup ingredients over medium heat, bring to a boil, reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced.
- For pancakes: Preheat grill.
- Place biscuit mix in large bowl.
- In medium bowl, combine the eggs, milk, and oil; stir into biscuit mix just until moistened.
- Stir in apple and lemon peel.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
- Cook until the second side is golden brown.
- Serve apple syrup with pancakes.
Nutrition Facts : Calories 826.8, Fat 35.8, SaturatedFat 11.2, Cholesterol 155.3, Sodium 1050.1, Carbohydrate 113.9, Fiber 5.1, Sugar 58.6, Protein 15
CINNAMON APPLE PANCAKES
Light, fluffy, and layered with incredible apple flavor, these cinnamon apple cider pancakes are the ultimate fall weather camping breakfast. If you like spiced apple cider, you're going to LOVE these pancakes!
Provided by Fresh Off The Grid
Categories Breakfast
Time 30m
Number Of Ingredients 14
Steps:
- To make the batter, whisk egg, milk, and cider together in a medium bowl. Add the flour, sugar, baking powder, and salt, stir to combine. Fold in the shredded apple.
- Heat a skillet or griddle over medium heat. Generously grease the surface, then pour the batter out ¼ cup at a time.
- When the bottom of the pancakes are golden brown and little air bubbles begin to form on the top, flip the pancakes and cook until golden brown. Repeat with the rest of the batter.
- To make the Cinnamon Apple Topping, melt 1 tablespoon butter in the skillet and add sliced apples, sugar, and cinnamon. Stir to coat the apples, then saute for a few minutes until apples have softened.
- Serve pancakes topped with cinnamon apples and maple syrup.
Nutrition Facts : Calories 127 kcal, Carbohydrate 23 g, Protein 3 g, Fat 3 g, ServingSize 1 pancake
APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP
These spiced, American-style, apple-filled pancakes make a deliciously decadent yet easy to make brunch
Provided by Sarah Cook
Categories Brunch, Treat
Time 40m
Yield Makes 15
Number Of Ingredients 13
Steps:
- To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
- Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
- Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
- To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium
APPLE SYRUP
Steps:
- In a large pot, bring the cider to a boil over medium-high heat. Boil the cider until it has reduced to a thin syrup (you should have about 1/2 cup), approximately 25 minutes. Cool and store at room temperature.
FALL-FRESH APPLE PANCAKES ARE AN EASY BREAKFAST NO ONE WILL SAY NO TO
Welcome fall with a stack of these Apple Pancakes with Apple-Honey Syrup that will transport you right to the apple orchard.
Provided by Parade
Categories Breakfast
Yield 8 pancakes and 1½ cups syrup
Number Of Ingredients 12
Steps:
- Apple Pancakes In a medium bowl, whisk together flour, sugar, cinnamon and baking soda. In a large bowl, whisk together buttermilk, egg and butter. Add to flour mixture, along with half of the apples. Do not to overmix. Allow batter to rest 5 minutes. Heat griddle or skillet over medium-high, until a drop of water sizzles on the surface. Coat griddle with nonstick cooking spray, then arrange remaining apple slices on the hot surface in groups of two or three. Top each group with 1⁄4 cup batter. When bubbles form on top of pancakes, flip and cook a minute or two more, until golden brown. Serve with Apple-Honey Syrup and a spoonful of yogurt. Apple-Honey Syrup Place apples in a saucepan with honey and cinnamon. Bring to a boil, then lower heat to a simmer. Cook 12 to 15 minutes, stirring often, until apples have softened. Kitchen Counter Per flapjack: 175 cal, 5g fat, 37mg chol, 6g prot, 25g carbs, 7g sugar, 1g fiber, 370mg sodium Per 2 Tbsp syrup: 78 cal, 0g fat, 0mg chol, 0g prot, 21g carbs, 20g sugar, 0g fiber, 0mg sodium
Nutrition Facts :
EASY HOMEMADE APPLE PANCAKE SYRUP
Make pancakes for breakfast special with this easy homemade apple pancake syrup.
Provided by Lynn Walls
Categories Breakfast
Time 13m
Number Of Ingredients 5
Steps:
- Combine sugar, cornstarch, and cinnamon.
- Slowly whisk in apple juice.
- Cook over medium-high heat, whisking or stirring constantly until thickened and smooth, about five minutes.
- Remove from heat and stir in butter.
- Serve over pancakes or waffles.
Nutrition Facts : Calories 106 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 26 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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