Spiced Apple Filled Pancakes Recipes

APPLE SPICE PANCAKES

Steps:

• In a small pan over medium heat saute apple, butter, 1/2 teaspoon cinnamon & brown sugar for about 5-7 minutes until softened.
• In a medium bowl combine remaining ingredients and whisk.
• Once apple mixture is softened, add half to batter and set the rest aside.
• Pour batter onto pancake pan or griddle over medium-medium high heat.
• Flip once after about 1 1/2 minutes.
• Once pancakes are cooked, use remaining apple mixture as topping.

EBELSKIVER (SPICED APPLE-FILLED PANCAKES)

Steps:

• To make the filling:
• In a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes.
• Drain off any liquid. Set aside.
• To make the maple whipped cream:.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, maple syrup and salt until soft peaks form.
• Cover and refrigerate until ready to use.
• To make the filled-pancake batter:
• In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
• In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream.
• Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy.
• Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.
• Using a rubber spatula, gently stir the whites into the batter in two additions.
• Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles.
• Pour 1 Tbs. batter into each well and cook for 2 minutes.
• Spoon 1/2 teaspoons apple filling into the center of each pancake and top with 1 Tbs. batter.
• Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
• Transfer the pancakes to a plate. Repeat with the remaining batter.
• In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes.
• Serve with the maple whipped cream.

SPICED APPLE PANCAKES

Steps:

• Preheat oven to 450 degrees F.
• Using a 12-inch cast-iron skillet, heat butter, water, and 1/2 cup sugar over medium-high heat until boiling.
• Add apple wedges
• Cook 12-15 minutes (stirring occasionally) or until apples are golden and sugar begins to caramelize.
• In a blender or food processor with the knife blade attached, mix eggs, milk, flour, spice, salt, and remaining sugar. (ADD LIQUID INGREDIENTS FIRST). Blend until batter is smooth.
• When apple mixture in skillet is a deep golden color, pour the batter over the apples.
• Place skillet in oven and bake 15-17 minutes, until puffed and light brown.
• Serve Immediately.

APPLE FILLED PANCAKES

Steps:

• You must have a non-stick skillet or this won't work. Whisk sugar, flour, baking powder and 1/4 teaspoon salt together. Beat milk with eggs and vanilla and whisk this into batter; let stand while you cook the apples.
• Melt the butter in a large skillet. When foaming subsides, add the apples, cover and cook gently for 5 minutes or until soft. Uncover, raise the heat and evaporate the moisture. When the moisture has almost completely evaporated, add the sugar and finish boiling the juices away.
• Preheat the broiler with rack set 6 to 7 inches away from heat source.
• Oil the bottom and sides of a 10-inch non-stick pan with butter or non-stick vegetable cooking spray and heat for a minute. Add 1/3 cup of batter to the pan and tilt so it is well coated. Set skillet on very low heat and cook for 30 seconds. Gently arrange about 1/4 of the apple mixture on the first pancake. Pour in 1/3 cup more batter over the apples to cover them as best as possible. Cook pancake for a minute over medium heat, lower the heat and cook 2 minutes longer. Broil for about 3 minutes or until pancake is cooked through and golden. With a spatula loosen pancake around the edges and transfer to a platter (cover loosely with foil until all 4 pancakes are done or serve immediately). Repeat procedure with other 3 pancakes; serve dusted with confectioner's sugar.

SPICED APPLE TOPPING FOR PANCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Combine flour, cinnamon, nutmeg, cloves, and salt in a small bowl.
• Grease a pie pan or 8-inch square baking pan with cooking spray. Place apple slices in the prepared pan and sprinkle with flour mixture. Drizzle milk, maple syrup, and vanilla over top; toss to coat.
• Bake in the preheated oven until apples are tender (not mushy), 25 to 30 minutes.

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.