Apple & Cinnamon Pancakes

I don’t consider myself to be a particularly envious person, I really don’t. I don’t feel the need to keep up with the Joneses, don’t need every new kitchen gadget that appears on the glossy pages of the brochures in my mailbox, and am pretty much at ease with letting the latest fashions and trends pass me by.

There’s only one thing that causes me to have actual pangs of agony from the deep, deep desire in me to have it all.

Seasonal fruit.

In summer, I roll gleefully in the season’s bounty – mountains of mangoes, piles of peaches, walls of watermelon, baskets of berries…eeeeeh, you get the drift. However, despite the bevvy of goodness, there is a part of me inside which whimpers for crisp autumn apples, pale yellow quinces and ruby red rhubarb.

Of course, I indulge and appreciate summer fruit when it’s here, but in that first month of autumn when the changing of seasons is followed by the change of seasonal stock, my overwhelming glee is pretty clear as I bounce and skip my way through the aisles at the local markets and independent grocers.

And then, rather predictably, the moment passes, and I’m buried up to my eyeballs in apples, reading food blogs from across the equator and jealously eyeballing their recipes for blueberry pies, mango tortes and watermelon sorbet.

It’s okay though, the berries will be here soon enough. In the meantime, I’ll keep myself focused on using up the sacks of apples we bring home from the local orchard, in dishes such as these apple & cinnamon pancakes!

Apple & Cinnamon Pancakes

Ingredients
4 tbsp sugar
1 egg
1 cup self-raising flour
3/4 cup milk
1/4 tsp bicarb soda
1 tsp vanilla extract
1/4 cup brown sugar
2 pink lady apples (or sub any other tart cooking apple), peeled, cored and quartered

Ingredients (when using gluten free pancake mixture)
1 pack Vitarium Gluten-Free pancake mix
1/4 cup brown sugar
1 tsp pure vanilla extract
1 tsp ground cinnamon
2 pink lady apples (or sub any other tart cooking apple), peeled, cored and quartered

Whipped cream, fresh fruit and maple syrup, to serve

1. Whisk together all the ingredients except for the apple, till you have a smooth batter. Take each apple quarter and slice lengthwise into slices no thicker than about 2-3mm (you want to be very careful here, do not sacrifice a finger for the sake of thin apple slices!)

2. Heat up some butter or olive oil in a cast iron griddle or frying pan (a non-stick frypan will suffice) over a low-medium flame, then place 1/2 cup pancake batter on the heated pan and decorate with apple slices to form a flower shape. Once the bottom has cooked and is golden brown, carefully flip over to the apple side (try not to dislodge any of the apple slices) and fry till the apple is cooked and golden brown with caramelization.

These pancakes are very fluffy and taste very much like an apple and cinnamon teacake, except in pancake form. This being the case, they are absolutely best if served with some cream or ice cream! Don’t be mean with the maple syrup either – sure, the pancakes are pretty sweet as is, but it really helps to make this a pretty special breakfast dish :)

[tags]Apples, Autumn, Pancakes[/tags]

Comments

  1. A great idea! Those pancakes are fantastic.

    Cheers,

    Rosa

  2. I’m jealous of YOU! It’s waaaaaay too hot right now. And the air conditioning is killing me. I’m not a fan. And wow, these pancakes are too pretty ;)

    Wei-Wei

  3. looks great! I`m going to do this soon :)

  4. Your pancakes look lovely! They are like pancake tatin! warm apples and pancakes are always a magical combination.

    Im like you, i dont need to own the latest to be happy. I just need the yummiest meal!

  5. I was impressed with this recipe. If you are craving cinnamon rolls try these, they are really good. Light and fluffy and full of flavor.

  6. Looks awesome… quick question – the top recipe are we supposed to have both 1/4 cup regular sugar and 1/4 cup brown sugar?

    Also, do you think it would work to make batter night before and then cook in AM?

    Thanks so much.

  7. Peter Pang says:

    Hmmm thanks for this menu i will try to cooked this ;-)

  8. @Rosa – Thanks! :)

    @Wei-Wei – Hehehe, we’ll get the heat soon enough :) But thanks for stopping by!

    @Paula – Enjoy :)

    @Amy @ cookbookmaniac – Pancake tatin – I like that description :D

    @Sarah – Thanks!

    @Maureen – Oooh, thanks for pointing that out! The top recipe is also only 1/4 cup brown sugar :)

    @Peter Pang – My pleasure, I hope you enjoy it :)

  9. What a genius idea for apple pancakes, the presentation is amazing, and the apples get a little caramelized. I’m in agony, because I diced some apples earlier in the day and had some left over and decided to make pancakes, but now I just want to make these with the pretty slices. Love it. :)

  10. These look SO GOOD. I will have to try this! :smile:

  11. @Stella – Aww :) Hopefully you’ll be able to give them a try next time you’d like to make pancakes :)

    @Sandy – I hope you enjoy the recipe as much as I do :)

  12. Hi Elli! I made the pancakes this morning..er afternoon. It was good! But they didn’t look nice like your pancakes. And my batter was brown, not white like urs. I put in cinammon, I think you forgot to list it in the first ingredient list. My pancakes turned out more burntish. I wanted to make sure it was cooked. Maybe a 1/2c a batter was too much.

  13. @Sandy – The batter in this photo is quite white because I was using a gluten-free mixture which was basically as white as snow, it barely took any colour from the cinnamon or brown sugar :) But when using regular flour, the batter should be a very light brown when uncooked.

    If your pancakes were burnt then you may need to spread them out thinner in the pan when cooking them, if you have a look in my photos above, you can see that my pancakes are barely 1cm thick :) this helps make sure that the insides are cooked before the outside burns!

  14. i made these right now & they came out goood! yummay!

  15. @meli – I’m so glad you enjoyed this recipe! :)

  16. I made these this morning, and while mine were not as pretty as yours they tasted pretty damn amazing!

    Thanks for the awesome recipe!

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