CARAMEL APPLE PANCAKES
Do you like to make pancakes on the weekend? Perfect for a late breakfast or for brunch, these tender pancakes are topped and garnished with chopped walnuts. The sauce may be made the night before, if you like. Simply cover and refrigerate, then warm up while the pancakes cook. Depending on the size of the griddle, this makes a batch of 4 or 6 pancakes.
Provided by Bibi
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Combine diced apples and water in a microwave-safe dish for the sauce. Cover and microwave on high power for 3 minutes. Stir, replace cover, and microwave on high until apples are fork-tender, about 2 more minutes. Drain and set aside.
- Combine brown sugar, cream, butter, and salt in a 2-quart saucepan over medium-low heat. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Mixture should be bubbly all over the surface. Mix in vanilla extract and cook, stirring, for an additional 2 minutes. Remove from heat and stir in cooked, drained apples.
- Preheat an electric griddle to 250 degrees F (120 degrees C). Lightly grease.
- Combine flour, baking powder, sugar, and salt in a bowl.
- Combine eggs and milk in a separate container, stirring briskly until eggs are well incorporated. Drizzle in melted butter while stirring. Add wet ingredients to dry ingredients and stir until most of the lumps are gone.
- Use a 1/4-cup measuring cup to pour batter in batches onto the preheated griddle, forming 6-inch pancakes.
- Cook until bubbles form on top of the pancakes and the surface begins to look a little dry, 3 to 4 minutes. Brown to desired doneness on the second side, 2 to 3 minutes. Keep first batch warm in a 250 degrees F (120 degrees C) oven, while the remaining pancakes cook.
- Serve a stack of 3 pancakes with caramelized apple sauce, and garnish with chopped, toasted walnuts.
Nutrition Facts : Calories 894.5 calories, Carbohydrate 110.7 g, Cholesterol 193.3 mg, Fat 45.5 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 22.4 g, Sodium 713.1 mg, Sugar 65.6 g
CARAMEL APPLE PANCAKES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings (about 16 pancakes)
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 250 degrees F. Whisk 1 1/2 cups flour, baking powder, cinnamon and salt in a medium bowl.
- 2. In a large bowl, whisk the eggs, milk, sugar and vanilla. Melt 2 tablespoons butter in a medium nonstick or cast-iron skillet. Whisk into the egg mixture and reserve the skillet for cooking the pancakes. Whisk the dry ingredients into the liquid mixture until it forms a thick, lumpy batter.
- 3. Core and grate the apple on the large holes of a box grater into a small bowl. Toss with the remaining 1 tablespoon flour. Add the caramel sauce and stir until the flour is absorbed. Stir into the batter until just combined.
- 4. Melt 1 tablespoon butter in the reserved skillet over medium heat. Drop 2 tablespoons batter per pancake into the hot skillet. Cook until the surface of the pancakes form bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and place in the oven to keep warm while making the rest of the pancakes. Continue to make the pancakes, adding the remaining 1 tablespoon of butter as needed, until all the batter is gone.
- 5. Serve the pancakes with a dollop of yogurt, whipped cream, or, for dessert, a scoop of ice cream. Drizzle with additional caramel sauce.
CARAMEL LATTE PANCAKES RECIPE - (4.5/5)
Provided by DeliciouslyDished
Number Of Ingredients 18
Steps:
- Make the Caramel Sauce: Add the butter and brown sugar to a small saucepan. Bring to a boil over medium-high heat and cook 1 to 2 minutes, until slightly thickened. Slowly stir in the milk and continue to simmer until thickened slightly. Remove from heat and stir in the vanilla extract. Make the Pancakes: Mix the dry ingredients (flour, baking powder, coffee, cinnamon, salt, sugar) in a large bowl. Mix the wet ingredients (egg, milk, butter, vanilla) in a separate bowl. Add the wet ingredients to the dry ingredients and stir just until incorporated. Heat a large non-stick skillet over medium-high heat. Lightly butter the pan, and once hot, add pancake batter by the 1/4 cup full (use a small spatula or spoon to spread the batter into a circle if it's too thick). Cook for a couple of minutes until bubbles start to form on the top, then flip and cook for another minute or so, until golden brown on both sides.
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