Caramel Apple Pancakes
Caramel Apple Pancakes
Juicy soft apple items enwrapped in vanilla and cinnamon fluffy pancakes, using a thick sweet caramel sauce.. all homemade!
With this intro, do I need to say more? This was breakfast. This was an accident. Type of. All I needed was pancakes. But, you see, just how my brain functions, I can’t perform simple pancakes. I must complicate my entire life. It’s regular Karina.
And what came out from a pancake craving…well, let’s just say, I’m not complaining. Because who doesn’t desire homemade caramel syrup very first thing in the morning?
Rushing house from acquiring my babies to school in the morning, I needed pancakes banging inside my head from one side towards the other, again and again. But what type of pancakes? I QUICKLY noticed the apples singing to me when i opened the entranceway and walked into the kitchen. Therefore. Caramel Apple Pancakes it really is. Or was. And fresh from producing those Caramel Apple Chai Muffins several days ago, I knew I needed them once again. In pancake from. Because. Pancakes.
And lucky for meeeeee I had 2 apples needing and begging to be sliced open up and tampered with. One for within the pancakes, and one for the caramel excellence happening outside, on top and all around the pancakes. Is there really every other way?
Pure heaven on the plate.
And the ones apple pieces inside the cake fluffiness? Well oh em gee and slap me sideways. THE FINISH and Amen.
Caramel Apple Pancakes
1½ cups plain flour ( spelt or all purpose are okay)
2 teaspoons baking powder
2 heaping tablespoons apple sauce (if you’re in Australia, I simply utilize the Coles or Woolies brands)
2 tablespoons light butter (I take advantage of Flora light) or coconut oil
1 apple, cut finely
2 tablespoons light butter
¼ teaspoon surface cinnamon
1 teaspoon vanilla extract
cauliflower in risotto a mid-sized bowl, combine flour, baking powder, sweetener/sugars and cinnamon. Make a well in the centre, and add the vanilla, egg, apple sauce, butter/coconut essential oil and dairy, whisking until a clean batter is shaped and free from lumps. Fold the apples with the batter.
Pour ¼ cup of batter per pancake onto a non stick skillet / griddle sprayed with cooking food oil (I use coconut oil), on low – medium heat.
Cook pancakes when you normally would, flipping when golden and removing when cooked through.
Meanwhile, produce your caramel apples sauce in between flipping pancakes.
Caramel Apples:
Combine apples, butter, sugars, cinnamon and vanilla in a small saucepan. Cook over low temperature until butter is melted. Add fifty percent of the milk while stirring and provide to a gentle simmer. When the syrup starts to thicken, add all of those other milk, stirring once again, and simmer on low warmth until apples are smooth. Set aside watching the caramel magic happen while it thickens right into a heavenly caramel syrup!
Meanwhile, make the pancakes!
To serve, place 3 pancakes on plate with apple syrup. Choice: top with crushed nuts
Nutrition Information
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Karina, Stage 4 blood malignancy survivor and mom of 3, loves cooking (and eating), and has recently fallen in love with food photography. What began as a food diary on Instagram, taking iphone screenshots of everything she whips up in her kitchen has now developed into a new romance both in your kitchen and behind the zoom lens! Read More…
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