Apple Cinnamon Pancakes

Apple Cinnamon Pancakes

Let’s start with the pancakes…..

Cinnamon Pancakes

2 c. flour (I use white whole wheat.)
2 Tbs. sugar
2 Tbs. baking powder
1 tsp. salt
1 tsp. cinnamon
2 eggs
1 1/2 c. milk
1/4 c. oil + extra for the pan

• Combine the dry ingredients (flour, sugar, baking powder, salt, cinnamon).
• Whisk in the wet ingredients (eggs, milk, oil). Don’t whisk too long or you’ll flatten your pancakes. You could also use a spoon. I’ve just found that using a whisk makes the pancakes fluffier.
• Warm your skillet over medium heat.
• Brush a little bit of oil in the pan.
• Pour 1/4 cup of batter (more or less depending on how large you want your pancakes) into the pan.
• Let it cook until the bottom is lightly browned.
• Carefully flip the pancake over and cook until both sides are browned and the center is cooked through.

Tip: We like to keep our pancakes warm while more are cooking. To do this, we stack the pancakes on a dinner plate and place a bowl over them to trap the heat.

Warm Apple Topping

6 apples (peeled, cored, and diced)
1/2 c. butter
2/3 c. maple syrup
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
2 Tbl. lemon juice
2 tsp. vanilla
1 tsp. cornstarch
2 T. cold water

• Melt butter in medium saucepan over medium low heat.
• Add agave, cinnamon, ginger, nutmeg, lemon juice, and vanilla. Stir to combine.
• Add diced apples.
• Cook over medium-low heat until the apples are tender.
• In a small bowl, mix cornstarch with water.
• Add cornstarch mixture to the apple mixture. Cook until the topping thickens a bit.