This recipe was sent home in my little girl’s backpack from pre-school. I thought it sounded fun to try. While it suggested whipped cream or sweetened sour cream for a topping, I used an apple syrup recipe given to me by a friend. I decided it would be fun to try adding heavy cream to the syrup to keep things interesting. After all, you add cream to Dutch apple pie, right?
It turned out hot and delicious. Enjoy!
Apple Pancakes with Creamed Apple Syrup
Pancake Ingredients and Instructions:
2 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups milk
4 Tablespoons canola oil
2 Tablespoons honey
1 apple, peeled, cored, and chopped fine
In a large mixing bowl, whisk dry ingredients together. Add the eggs, milk, oil, and honey to the dry mixture. Stir until well incorporated. Add the chopped apple. Set aside and make syrup.
2 cups apple juice
2 teaspoons lemon juice
1/4 teaspoon apple pie spice (nutmeg, cinnamon, cloves)
1 cup sugar stirred with 1-2 Tablespoons cornstarch (depends on how thick you want your syrup…I did 2 and it was very thick)
2 Tablespoons butter
1/2 cup heavy cream
Place all ingredients except cream into a medium saucepan. Stir together and cook until the mixture boils and thickens. Remove from heat. Stir in butter, then cream.
Cook pancakes on griddle until golden brown. Top with butter and apple syrup.