Best 6 Autumn Apple Pancakes With Walnut Caramel Syrup Recipes

CARAMEL APPLE PANCAKES

Steps:

• 1. Preheat the oven to 250 degrees F. Whisk 1 1/2 cups flour, baking powder, cinnamon and salt in a medium bowl.
• 2. In a large bowl, whisk the eggs, milk, sugar and vanilla. Melt 2 tablespoons butter in a medium nonstick or cast-iron skillet. Whisk into the egg mixture and reserve the skillet for cooking the pancakes. Whisk the dry ingredients into the liquid mixture until it forms a thick, lumpy batter.
• 3. Core and grate the apple on the large holes of a box grater into a small bowl. Toss with the remaining 1 tablespoon flour. Add the caramel sauce and stir until the flour is absorbed. Stir into the batter until just combined.
• 4. Melt 1 tablespoon butter in the reserved skillet over medium heat. Drop 2 tablespoons batter per pancake into the hot skillet. Cook until the surface of the pancakes form bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and place in the oven to keep warm while making the rest of the pancakes. Continue to make the pancakes, adding the remaining 1 tablespoon of butter as needed, until all the batter is gone.
• 5. Serve the pancakes with a dollop of yogurt, whipped cream, or, for dessert, a scoop of ice cream. Drizzle with additional caramel sauce.

CARAMEL APPLE PANCAKES

Steps:

• Combine diced apples and water in a microwave-safe dish for the sauce. Cover and microwave on high power for 3 minutes. Stir, replace cover, and microwave on high until apples are fork-tender, about 2 more minutes. Drain and set aside.
• Combine brown sugar, cream, butter, and salt in a 2-quart saucepan over medium-low heat. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Mixture should be bubbly all over the surface. Mix in vanilla extract and cook, stirring, for an additional 2 minutes. Remove from heat and stir in cooked, drained apples.
• Preheat an electric griddle to 250 degrees F (120 degrees C). Lightly grease.
• Combine flour, baking powder, sugar, and salt in a bowl.
• Combine eggs and milk in a separate container, stirring briskly until eggs are well incorporated. Drizzle in melted butter while stirring. Add wet ingredients to dry ingredients and stir until most of the lumps are gone.
• Use a 1/4-cup measuring cup to pour batter in batches onto the preheated griddle, forming 6-inch pancakes.
• Cook until bubbles form on top of the pancakes and the surface begins to look a little dry, 3 to 4 minutes. Brown to desired doneness on the second side, 2 to 3 minutes. Keep first batch warm in a 250 degrees F (120 degrees C) oven, while the remaining pancakes cook.
• Serve a stack of 3 pancakes with caramelized apple sauce, and garnish with chopped, toasted walnuts.

AUTUMN APPLE PANCAKES WITH WALNUT CARAMEL SYRUP

Steps:

• SYRUP:.
• Peel, core, and thinly slice the apples, set aside (this is fast work with the food processor).
• In a large saucepan, melt the butter over low heat.
• Stir in the spices and brown sugar all at once.
• Mix the cornstarch into the 1 cup of water until dissolved and immediately add the water mix, stir until the sugar is dissolved.
• Add the apples and cook over medium heat, stirring frequently, until the apples are nearly tender and the syrup is bubbly.
• While the apples are cooking, make the pancakes.
• Serve.
• Note: If you would like a thinner syrup, simply add a little more water.
• PANCAKES:.
• Mix the dry ingredients together in a large bowl.
• Mix the egg, butter, and buttermilk together in a small bowl.
• Make a depression in the dry ingredients and add the liquid mixture.
• Stir until moistened, some lumps will remain.
• Add more water to get the right consistency, if required.
• Do not over mix.
• Pour about 1/3 cup of batter onto a hot, lightly greased griddle.
• Cook for about two minutes on medium heat or until the edges are set and the bubbles remain open.
• Turn over and cook on the other side.

APPLE PANCAKES WITH CIDER SYRUP

Steps:

• In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.

APPLE WALNUT PANCAKES

Steps:

• In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

CARAMEL-APPLE PANCAKES

Steps:

• To make syrup, melt 1/4 cup butter in 1-quart saucepan over medium heat. Add brown sugar; stir until dissolved. Add water; heat to boiling. Simmer 3 minutes, stirring frequently, until slightly thickened. Remove from heat; add 1/2 teaspoon vanilla.
• To make pancake batter, in large bowl, beat Bisquick™ mix, milk, eggs, cinnamon and 1 teaspoon vanilla with whisk.
• Heat skillet over medium heat; grease with butter. Pour 1/4 cupfuls batter into skillet. Once batter has stopped spreading and begins to set, place 1 apple round on top of each. Cook 2 to 3 minutes longer or until bubbles appear at surface and edges are dry. Turn; cook 2 minutes longer or until browned. Repeat with remaining batter, greasing skillet before each to prevent apple slices from sticking.
• Serve immediately with syrup.