This is one of my favourite pancake recipes. It is a little more work as you need to peel, slice and cook the apples prior to baking the pancake, but the flip side is you don’t have to hover over a griddle flipping the entire batch. I got this recipe from an old church cook book and I’m not sure of the original source, but this is a great recipe and ideal for serving to company or at a brunch.
Baked Apple Cinnamon Pancake:
Apple Mixture Ingredients:
4 Granny Smith apples: peeled, cored and thinly sliced
1/4 cup butter
1/2 cup brown sugar
1 teaspoon cinnamon
Apple Mixture Instructions:
Preheat the oven to 425 degrees.
Melt the butter. Add the apples to the pan and sprinkle them with the sugar and cinnamon. Cook for 10 minutes or until the apples are tender and the liquid has cooked off. Transfer cooked apples to an oven proof dish (9″ X 13″ or 3.5 litre) that has been prepared with cooking spray.
Batter Ingredients:
6 eggs
1 cup flour
1 cup milk
3 Tablespoons sugar (I suggest 1 Tablespoon of brown sugar as it is quite sweet.)
1/4 cup melted butter
Batter Instructions:
Beat the eggs. Add the balance of the ingredients and blend until smooth. Pour the batter over the cooked apples. Bake in hot oven for 25 minutes or until browned and puffy. Invert onto a platter and cut into wedges. Sprinkle with icing sugar (Oops! I forgot to do this today!) and serve with maple syrup and/or a dollop of whipped cream.
*If you are serving these for a fancy brunch or company, you can cook an additional apple and serve the wedges of pancake with whipped cream, a spoonful of cooked apple and a sprinkle of cinnamon. These are absolutely delicious!
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I have been eyeing these babies up for months and finally decided to give them a try. I have to start by saying that I make pancakes for the kids often, but despite my interest in trying new recipes, my kid’s will always opt for Grandma Ruth’s Pancakes when given the choice. My mom’s recipe is for basic fluffy homemade pancakes without any extras ~ no berries, no bananas, no special sauces, just plain old pancakes with fake syrup. I think my kids must be the only humans on the face of the earth who get mad when I try to trick them by placing Pure Maple Syrup in the Aunt Jemima bottle. They both prefer the fake stuff, hands-down…go figure?
Cinnamon Swirl/Roll Pancakes:
I contemplated not posting this at all, but then thought I would share my experience with Cinnamon Swirl Pancakes. Fortunately, these pancakes tasted a lot better than they looked. They were delicious and even got a thumbs up from my kids. However, I am not sure I would make this exact recipe again. It is probably much more me than the recipe, but I have still opted not to share the recipe. I don’t want to knock someone else’s recipe, especially if it is more me than the recipe itself. There really was no way to make this pancake look good. To be honest, this was the best of the bunch.
Here is a photo of one of the pancakes that looked somewhat better than the rest. I wouldn’t call it a total failure as they were really good, but my presentation got a minus 1. Not too pretty!
The recipe I used called for sour cream in the pancake batter. I thought this was interesting and was keen to try it, but the batter was super thick. When I poured the batter on the griddle, they didn’t even really flow into a nice circle shape. I also found that the cooked pancakes seemed more inclined to fall apart, almost like they didn’t bind or something. Not sure, but I prefer my Mom’s recipe. I think that the batter that you use is probably irrelevant to the final results, next time I will use our tried and true favourite….Grandma Ruth’s Pancake Recipe!
The cinnamon mixture that was used for the filling was very runny. I followed the instructions, but know from making cinnamon buns that this mixture is usually much thicker. The recipe I followed called for equal amounts of brown sugar and butter and I found it very difficult to pipe the sugar “into” the pancake batter as it was a big runny mess.. You need more sugar than butter. Recipe Girl suggests 1/4 butter to 1/4 cup + 2 T. of brown sugar + 1/2 T. cinnamon ~ this sounds better, I will follow her recipe and suggestions next time. And, oh yes, there will be a next time. Despite the less than successful attempt at creating a visually appealing pancake with a cute little swirl, they were delicious!
You can see the brown sugar mixture is quite runny.
I basically did everything they said not to do….got too close to the edges and found it too runny to pipe “into” the batter as suggested. What a mess!
On top of the mess with the swirls, the cooked pancakes seemed fall apart really easily. The Maple Coffee Glaze was also delicious, but almost too sweet for me.
Cinnamon Swirl/Roll Pancake recipes are all over the internet. If you love pancakes or even if you don’t, these are worth the extra effort and I suggest giving them a try. I wouldn’t plan to serve them for company until you’ve tried them out first as they are a bit finicky. Follow Recipe Girl’s tips and I think the results will be great. I can’t wait to try her cream cheese glaze. Having said that, I think these fall into the category of a rarely treat ~ they are simply sinful and would rank pretty low on the nutrients scale!
Here is a shot of the stack made by Recipe Girl. I put this in to inspire you! This was the look I was going for, but missed by a mile. Good luck!
I thought I would share my mom’s tried and true recipe for regular fluffy pancakes. I love this recipe and find that it is a great basic recipe to play with. I have had great success using whole wheat flour entirely or even just using it in conjunction with the white flour. I have also had some success using coconut flour although I am not going to even try to suggest that it is the same. You can also use this basic recipe and add your favourite fruit directly into the batter. I love to add blueberries, pumpkin, bananas or peaches. Yummy!
Grandma Ruth’s Pancakes
1 1/2 cups of flour
1-2 Tablespoons sugar
1 Tablespoon Baking Powder
1/2 teaspoon salt
1 beaten egg
1 1/4 cups of milk
2 Tablespoons oil or melted butter
Sift dry ingredients. Add wet ingredients and mix well either by hand or with an electric mixer. Cook on a preheated griddle or in a non-stick pan. Flip the pancakes when bubbles start to form on the surface of the batter.
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It is Sunday, the perfect day for waffles served with a white cream sauce. This recipe was given to us by a close family friend, Kirsten, and has long since been a family favourite. Thanks Kirsten!
Click the image to get the PDF version of the recipe.
Waffles with Dipping Sauce
Waffles:
5 eggs, beaten
1/2 cup oil
1 teaspoon salt
2 cups white flour (I use whole wheat)
2 cups milk
2 Tablespoons baking powder
Beat the eggs with an electric mixer. Add oil and beat again. Mix in salt. Mix flour, milk and baking powder together in a separate bowl. Stir into the egg mixture. Bake in a waffle iron. (It takes 4 minutes in mine, but I am sure that will vary depending on the iron.)
*I am too lazy to use two bowls. I do the first three steps and then just add the flour, milk and baking powder directly into the egg mixture gradually, mixing it after each addition. This seems to work fine. I hand mix as I add the flour, so it doesn’t spray all over. I tend to do things in a bit of a rush and thus I have tried using the electric beater and had flour spray all over. Dah! As I am writing this, I am having a thought. I don’t know why I have never tried it before, but I am going to do it in my blender next time. I think that would work well and the lid would prevent it from making a big mess.
White Sauce:
3 cups of milk
1/2 cup sugar
1/4 cup of cornstarch
1 teaspoon of vanilla
Whisk milk, sugar and cornstarch together in a microwave safe bowl. Cook until boiling in the microwave (but stopping at one minute intervals to stir). Remove from heat and stir in the vanilla. (You must add the vanilla at the end or it doesn’t seem to thicken the same). If you read between the lines, you will realize that once again, I tried to skip a step and threw everything in at the beginning and it was a “fail”. The good news is that I don’t give up easily and learn from my mistakes. I will try to save you the pain of failure.
Waffle Serving Suggestions:
We always serve the waffles with fresh or defrosted frozen berries and the white sauce. My son loves to have maple syrup with the berries and white sauce ~ it is sinful, but so delicious! Enjoy!
Side note: I can’t say how many waffles it actually makes as I never get a chance to count them. They are generally scooped up right off the iron. I only make a single batch for our family of four and it is fine. If there seems to be extra, you can either save the batter in the fridge and make fresh waffles the next morning or freeze cooked waffles and pop them in the toaster like an Eggo.
