Apple Pancakes With Cinnamon Butter Recipes

CINNAMON APPLE PANCAKES

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.

APPLE CINNAMON PANCAKES

Steps:

• Heat lightly greased electric griddle to 350°F. Cut apples into quarters; core. Finely chop half of 1 apple. Thinly slice remaining apple; set aside.
• Combine flour, sugar and baking powder in bowl; stir until well mixed. Add all remaining pancake ingredients; beat at low speed until well mixed. Stir in chopped apple.
• Drop 1/4 cupfuls of batter onto griddle; spread to 4 inches. Cook 2-4 minutes or until tops are bubbly. Turn pancakes; continue cooking 1-2 minutes or until cooked through.
• Melt 2 tablespoons Cinnamon Sugar Butter Spread in 12-inch nonstick skillet over medium heat; add sliced apples. Cook, stirring occasionally, 8-10 minutes or until apples are crisply tender. Remove from heat; stir in syrup. Serve topping over hot pancakes.

APPLE-CINNAMON PANCAKES

Steps:

• Preheat the oven to 250 degrees F.
• Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
• Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
• Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms 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 put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
• Serve the pancakes with butter and maple syrup or honey.

APPLE PANCAKES WITH CINNAMON BUTTER

Steps:

• For cinnamon butter:
• Using electric mixer, beat all ingredients in small bowl until blended.
• For pancakes:
• Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
• Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
• Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
• Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.

VERONICA'S APPLE PANCAKES

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.

CINNAMON APPLE PANCAKES

Steps:

• In a bowl, whisk together first four ingredients. In another bowl, whisk together eggs, milk, honey and oil; add to dry ingredients, stirring just until moistened. Stir in apple. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.

CINNAMON APPLESAUCE PANCAKES

Steps:

• Combine pancake mix and cinnamon. Add applesauce and water; stir just until moistened., 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 with syrup and butter.

CARAMELIZED APPLE PANCAKES

Steps:

• Heat a large, seasoned cast iron skillet over medium heat and add butter. Once skillet is hot and butter has melted, add diced apple and sprinkle evenly with sea salt. Toss and stir to coat the apples with melted butter and salt. Cover skillet with a lid for about 2 minutes.
• Remove lid and stir. Reduce heat slightly if apples are starting to brown too much. Cover and cook until apples are soft, 2 to 4 minutes. Remove lid and continue to cook, stirring, until apples are lightly browned all over, about 2 more minutes. Remove from heat and mix in coconut sugar, cinnamon, and apple pie spice. Set aside.
• Sift flour into a medium mixing bowl and add sugar, salt, and baking soda. Mix to combine. Whisk together buttermilk, egg, and melted butter in a second bowl. Pour liquid ingredients into flour mixture; stir just enough to incorporate.
• Heat a lightly oiled griddle over medium-high heat. Pour about 1/4 cup of batter at a time onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Serve pancakes with caramelized apples.

APPLE CINNAMON BUTTERMILK PANCAKES

Steps:

• In a large bowl, mix together the baking soda, flour, baking powder, brown sugar, salt and cinnamon.
• In another bowl, whisk together the eggs, buttermilk, sour cream and melted butter; add to the flour mixture and stir JUST until the flour is moistened.
• Stir in the grated apple.
• Drop a scant 1/4 cup of batter onto a hot lightly greased griddle.
• Cook, turning once until golden brown.

APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP

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.

APPLE CINNAMON PANCAKES

Steps:

• Combine dry ingredients in a large bowl.
• Whisk remaining ingredients, in order given, in a separate bowl.
• Pour wet ingredients over the dry ingredients and stir gently just until combined - a few lumps should remain.
• Melt a thin layer of butter in a large nonstick skillet; scoop about 1/3 cup batter per pancake into skillet.
• Cook for 2 minutes or until bubbles break in batter but don't fill in; turn and cook for 1 to 2 minutes longer or until the pancakes are golden & puffed.
• Repeat with remaining batter, adding butter as required and adjusting the heat as necessary to prevent burning.
• Serve the classic way with butter & maple syrup or yogurt sweetened with maple syrup.