This is a breakfast for champions. Or at least it’ll fill you up. I love pancakes, but I’m usually not a pancake and fruit kind of guy. This recipe was sweet yet mild enough to make the cut. I used a pancake batter recipe from Sackville and they the pancakes themselves turned out great. As they quoted on their page, “Say goodbye to Aunt Jemima!”.
In all seriousness, I think its very important to know a basic pancake batter recipe. Pancake cravings may arise at any moment and usually when they do, you are plain out of pancake mix.
The caramelized apple topping tastes a lot like Cracker Barrel’s cinnamon apple side. I used a tangy green apple and balanced it out with the earthy flavor of dark brown sugar. Its a nice additive to mix up your next pancake breakfast.
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4-1 1/2 cups milk
- 2 eggs
- 1 teaspoon vanilla (optional)
- 2 tablespoons vegetable oil
- In a bowl, mix together all the dry ingredients.
- Make a well in the center and pour in the milk.
- Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
- Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
- Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
- Flip pancakes when you see the little bubbles.
1 or 2 green apples (cored and cubed)
3 tablespoons of butter
1/3 of a cup of dark brown sugar
Pinch of salt
1. Core and cube the apples.
2. Melt butter in a saucepan and add apples.
3. Mix in the dark brown sugar and salt.
4. Cook on medium low until the apples are tender and sauce is thickened. (about 6 minutes)