Apple pie pancakes with warm Maple Syrup

As soon as the weather starts the cool and trees bear their bold, beautiful fruits - apples and pears in bold shades of ruby and gold, fields of green turn beige with pops of bright orange, almost as if on cue our ovens turn on for the wonderfully flavorful season that awaits ... Freshly picked fruit eaten fresh off the tree and brought home to be used in all sorts of wonderful dishes - apple pie (a la mode) is a perennial favorite in our home. Another favorite is a pile of warm pancakes topped with delicious apples that have been lightly tossed in cinnamon and brown sugar, lightly sweet, soft warm apples and drizzled with fresh maple syrup. It screams cool fall mornings and comfort. For this you can use a mix or make your own from scratch. For this recipe we went to The New York Times for their Everyday Pancake Recipe, which calls for an extra egg making these pancakes hearty enough for any amount of syrup! This is definitely a recipe to keep on hand - You'll likely use it over and over again this fall.

Makes 6 very nicely sized pancakes

For the Apple Topping:

2 large apples, peeled, cored and cut into bite-sized pieces. (We often use Granny Smith - but any sturdy fall apple will do. Honey Crisp were used for this batch.)
1 tsp cinnamon
1 tbs brown sugar
1 Tbs butter

For the Pancakes:

2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon sugar, optional
2 eggs
1 ½ to 2 cups milk

Directions:

Peel, core and cut the apples, set aside
In a large skillet melt the butter
Once butter as melted add the apples, brown sugar and cinnamon
Stir until all the apples are well coated and cook on medium until the apples soften, about 5 minutes or so, set aside.
Wipe down skillet to prepare for the pancakes

For the Pancakes, per the New York Times

Heat a griddle or large skillet over medium-low heat.
In a bowl, mix together dry ingredients.
Beat eggs into 1 1/2 cups milk.
Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
Place a teaspoon or 2 of butter or oil on griddle or skillet.
When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like.
Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches.
Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
Cook until second side is lightly browned.
Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

Prior to serving warm the apples and Maple syrup. Place a generous amount of the apples on each serving (2 pancakes) and present with the warmed syrup.

Bon Appetit!!!

Food & DrinkJessica Gordon RyanOctober 9, 2016Breakfast, Fall, Pancakes, Apples, Apple Pie Pancakes, CookingComment