Immense thanks to Nagi Maehashi from Recipe Tin Eats for making these gorgeous pancakes with cinnamon apples and their syrup. I want these right now. Update is that I’m still dizzy. I do my best in the 15-20 minutes a day I can be on the computer to visit all the blogs I love so much. I’ll get there and make it all up to you very soon. xx
Breakfast anyone? Maybe these fluffy pancakes topped with soft apple slices dripping with a cinnamon caramel apple syrup?
I feel like I should be sent to the naughty corner for being late with my homework.
When Maureen finally told me about the troubles she’s been having with her neck and the scary treatments and tests she’s been getting, after berating her for not telling me sooner, I offered to help out by doing some posts for her.
And I’m so late with this. SO late, I feel terrible. Like she doesn’t have enough worries.
Maureen doesn’t want me to talk about the pain and struggles she’s going through so I won’t. But everyone reading this – please send positive thoughts her way! 🙂
So to cheer her up a bit, I’m sending her a virtual breakfast – these Pancakes with Cinnamon Apple Caramel Syrup! It might be a mouthful to say the name but making this is ridiculously easy. The Syrup is definitely the star of this – just toss everything into a saucepan and cook it for 10 minutes. It’s so simple!
Any day that starts off with a pile of pancakes is going to be a good day. You know it. Even plain pancakes, slathered with just butter and jam, it still beats toast every day of the week.
So what happens when a stack of pancakes is topped with apples and dripping with a cinnamon caramel syrup?
Well, you simply declare that day to be a “cheat day” and promise yourself you will start your diet on Monday. Then dig in. You’ll have a goofy smile plastered on your face for the whole 3 minutes it takes you to scoff it down. And when you’ve wiped the plate clean of every single drop of that gorgeous apple syrup, you’ll sit back contentedly (hopefully you’re still wearing your PJ’s with a stretchy waistband), pick up the
paper food magazine, pour yourself another coffee and dream of a life where you can do this every morning.
Oh wait. That’s me. On weekend mornings. Flopping around the house in my daggy, fluffy slippers, slightly too long PJ’s, hair shoved back into a messy bun, still slightly fuzzy with sleep but coherent enough to make these. (Yes, they are that simple).
If I can make these half asleep, anyone can!
Happy weekend! – Nagi from RecipeTin Eats
- 3 large granny smith apples
- 1½ tsp cornstarch (cornflour)
- ½ cup water
- 3 tbsp butter
- ⅓ cup brown sugar (5½ tbsp)
- ¾ tsp cinnamon powder
- ¾ tsp vanilla essence (optional)
- 2 cups plain flour
- 4 tsp baking powder
- ¼ cup sugar (Note 1)
- ¼ tsp salt
- 1 egg
- 2 cups milk
- 1 tsp vanilla extract
- Icing sugar (confectionary sugar), for dusting (optional)
- Peel, then quarter the apples. Cut out the core and cut each quarter into 3 or 4 slices.
- Mix the cornstarch and water together in a small bowl.
- Place the remaining Cinnamon Apple Caramel Syrup ingredients into a saucepan along with the apple slices and cornstarch mixture. Cook over medium heat, stirring occasionally, for 8 to 10 minutes or until the apple is tender (but not mushy) and the sauce has thickened to a syrup consistency. Depending on the amount of juice in your apples, you may need to add a splash of water to get the syrup to your desired consistency. When ready, set aside and keep warm.
- Whisk together the Dry Ingredients in a bowl.
- Whisk the Wet Ingredients together in a separate bowl.
- Pour the Wet Ingredients into a well in the centre of the Dry Ingredients. Whisk until just combined.
- Heat a non stick fry pan (or two!) over medium high heat. Melt about 1 tsp of butter in the fry pan. Then roughly wipe the butter off using a paper towel (Note 2).
- Pour ¼ cup of batter into the fry pan. The consistency should be loose enough so that it forms a near perfect circle by itself. Cook until bubbles form on the surface - around 1 minute. Flip then cook the other side until golden brown - around 40 seconds.
- Repeat with remaining batter. Keep the cooked pancakes warm in the oven.
- Serve the pancakes, topped with the Cinnamon Apple Caramel Syrup and dusted with icing sugar, if using.
2. Wiping the butter out of the fry pan is the secret to ensuring that your first pancake turns out an even golden brown. Prior to learning this trick, I used to just accept that the first pancake never turned out evenly golden.