Autumn Apple Pancakes With Walnut Caramel Syrup Food

CARAMEL APPLE PANCAKES

Steps:

• For caramel apples, melt butter in large skillet. Add brown sugar and cinnamon; cook and stir until sugar is melted.
• Add apples, stirring to coat with sugar mixture.
• Cook over medium heat 5 to 7 minutes or until apples are tender, stirring frequently. Keep warm over low heat.
• For pancakes, combine pancake mix and cinnamon in medium bowl.
• Combine milk, egg and melted butter in small bowl with wire whisk; add to dry mixture.
• Stir with wire whisk until large lumps disappear. Let stand 1 to 2 minutes to thicken.
• For each pancake, pour scant 1/4 cup batter onto hot griddle.
• Turn when pancakes bubble and bottoms are golden brown.
• Serve topped with apple mixture and Syrup.

APPLE PANCAKES WITH APPLE SYRUP

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.

APPLE WALNUT PANCAKES

Steps:

• In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

APPLE TOPPING FOR PANCAKES, WAFFLES & SUCH

Steps:

• Place all ingredients in saucepan.
• Bring to a boil, reduce heat, and simmer until apples are tender, approx 15-20 minutes. Add more water as needed while simmering.
• Softened apples can be left chunky or processed in a blender for a smoother sauce.
• Return to pan and add brandy as desired.
• When ready to serve on pancakes, re-heat and top with applesauce and whipped cream.

AUTUMN APPLE PANCAKES WITH WALNUT CARAMEL SYRUP

Steps:

• SYRUP:.
• Peel, core, and thinly slice the apples, set aside (this is fast work with the food processor).
• In a large saucepan, melt the butter over low heat.
• Stir in the spices and brown sugar all at once.
• Mix the cornstarch into the 1 cup of water until dissolved and immediately add the water mix, stir until the sugar is dissolved.
• 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, make the pancakes.
• Serve.
• Note: If you would like a thinner syrup, simply add a little more water.
• PANCAKES:.
• Mix the dry ingredients together in a large bowl.
• 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.
• 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.

AUTUMN PANCAKES

Steps:

• Add the oatmeal to a small bowl; pour boiling water over the oatmeal and let set for 5 minutes; do not drain.
• In a big mixing bowl, add the flour, baking powder, salt, sugar, and cinnamon; stir to combine.
• Add in the oatmeal, egg, milk, apple, nuts, and melted butter; stir to mix.
• Heat a large non-stick griddle or skillet over medium-high heat.
• Lightly brush with vegetable oil.
• Pour 1/4 cup batter onto griddle for each pancake.
• Cook about 2 minutes or until bubbles start to form on the surface; flip the pancake and cook until golden on the other side.
• Serve with your favorite toppings.