Ok, so I realise this recipe is a bit late considering I made these for Pancake Tuesday… but really, why not just make them anyway and have pancakes whenever you like?!
Apple and cinnamon is a combination I love. The pancakes are moist and just a little spicy, the apples just a little crunchy, and the maple sauce super sweet and syrupy. It’s all together delicious!
Apple & Cinnamon Pancake Stacks
Serves 4 – Ready in 35 minutes
- 2 apples (whatever you’ve got – this is a good way to use up slightly wrinkly old ones! If you’re buying them especially, granny smiths are great for cooking)
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
1/2 cup maple syrup
- 1 1/2 cups plain flour
- 3 tsp baking powder
- 1 tsp cinnamon
- Pinch salt
- 1 tbsp sugar
- 1 1/4 cups milk
- 1 egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the apples:
- Core and cube apples (you can peel if you like – I didn’t bother).
- Place butter, brown sugar, cinnamon and maple syrup in a saucepan. Add apples.
- Cook over medium heat until apples are tender (around 5-6 minutes). While this is cooking, start on the pancakes!
For the pancake:
- Sift dry ingredients into a bowl and form a well in the centre.
- Mix melted butter, milk, egg and vanilla and pour into the dry ingredients, whisking to combine.
- At this point, add more milk if needed to achieve the desired consistency. It should be a thick batter, but able to be easily ladled out.
- Grease and heat a frying pan. Use a ladle to scoop out around 1/4 cup mixture at a time and drop into the pan, forming flat circles. You should fit a few in the pan at a time. Turn each pancake once bubbles appear on the surface, then cook for a minute or two on the second side until browned evenly.
- Place cooked pancakes on a plate, covered with a clean tea towel, to keep warm while you cook the rest.
- Stack pancakes on serving plates. Spoon over apples and sauce.
- Enjoy with a good cup of tea and some pancake-loving friends!