Applecinnamoncornmealpancakes Recipes

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.

CINNAMON APPLE CAKE

Steps:

• To make cake: Preheat oven to 350°F. Combine granulated sugar, flour, baking soda, cinnamon and salt in a large mixing bowl. In a separate mixing bowl, combine eggs, apples, oil and vanilla. Add mixture to the dry ingredients, and stir just until well mixed. Batter will be thick. Pour cake batter into greased 13 x 9-inch pan. Sprinkle with brown sugar and cinnamon. Bake 50 to 60 minutes, or until a toothpick inserted in center comes out clean. To make Caramel Sauce: Combine butter, sugars, and evaporated milk in medium saucepan over medium high heat. Stirring constantly, bring to a boil for 1 minute. Add cinnamon and vanilla. Cool. Cut cake and serve with caramel sauce. If desired, top with ice cream or whipped topping.

CINNAMON APPLE PANCAKES

Steps:

• In a large mixing bowl, combine the butter, egg, milk and apple.
• In a separate bowl, sift together the flour, baking powder, cinnamon and sugar. Stir the flour mixture into apple mixture, just until combined (overmixing makes the batter tough!)
• 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 with cinnamon syrup if you have it!

CARAMEL APPLE PANCAKES

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.

APPLE CINNAMON CORNMEAL PANCAKES

Steps:

• In a large bowl, stir together oat flakes, cornmeal, flour, baking powder, and cinnamon until evenly blended.
• Add the apple sauce, egg replacer, milk, and stir until"just mixed.
• "Portion out about 3/4 to 1 cup of the batter onto a hot non-stick pan or lightly oiled frying pan and cover with a lid.
• Let sit on medium heat until the center starts to bubble and become sturdy.
• Flip the pancake over and cook the other side until golden brown.
• Repeat process until all the batter is gone.
• Top with maple syrup.

CINNAMON CARAMEL APPLES

Steps:

• In a microwave-safe bowl, combine the caramels, chocolate chips, water, cinnamon and vanilla. Microwave, uncovered, on high for 1-1/2 minutes; stir. Microwave 30-60 seconds longer or until caramels are melted., Insert Popsicle sticks into the apples; dip into caramel mixture, turning to coat. Roll in or press on desired toppings. Place on waxed paper; let stand until set.

APPLE TOPPING FOR PANCAKES, CREPES, OR ICE CREAM

Steps:

• Melt butter in a skillet over medium heat. Add apples to the melted butter. Add sugar, cinnamon, and vanilla; saute until apples are soft, 3 to 5 minutes.

CORNMEAL APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Grease the sides and the bottom of a springform pan.
• In a large skillet, melt 1/4 cup of butter over medium heat.
• Add apples and craisins.
• Cook about 8 minutes or until apples are tender.
• Combine cinnamon and sugar.
• Sprinkle apples with cinnamon and sugar and set this mixture aside.
• Combine dry ingredients - cornmeal, flour, baking powder and 1/2 tsp salt.
• In mixing bowl cream 3/4 cups of softened butter.
• Add 1 cup of sugar gradually and beat in vanilla until all is combined.
• Add eggs one at a time; beating after each addition.
• Add sour cream and milk. Fold in the cornmeal mixture.
• Pour 2/3 of batter in the bottom of prepared springform pan.
• Top with cooked apples and craisins, reserving some for garnish.
• Top with remaining batter.
• Bake at 350 degrees for about 40 minutes or until toothpick inserted in the center comes out clean.
• Cool in pan about 20 minutes.
• Remove sides of pan.
• Sprinkle with powdered sugar before serving. Serve each slice with whipped topping.

CARAMEL APPLE PANCAKES

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.

CINNAMON APPLE PANCAKES RECIPE

Steps:

• In a large bowl, mix together melted butter, applesauce, eggs, milk, vanilla and shredded apple. Add in flour, baking powder, cinnamon, sugar, nutmeg, and cloves and stir until just combined.
• Preheat a griddle or frying pan over medium heat. Scoop about 1/4 cup onto the hot surface and let cook for a couple of minutes on each side, flipping half way through. Best if served warm, topped with butter, maple syrup, and a sprinkle of cinnamon.