You can bet that the evening the boy is assigned to make dinner it will most likely be a breakfast entree, and tonight was no exception. He wants to make pancakes so often that I told him that if he picked pancakes he would have to “spruce them up a bit”. After clarification of what it means to “spruce something up” he agreed to go with apples and cinnamon as his “spruce”.
Even with how yummy these looked and sounded this meal almost didn’t happen tonight. It got to the point where I was so hungry I just wanted to eat something, anything. After deciding that we shouldn’t just go get huge ice cream cones for our meal and we really didn’t want to eat out, we agreed that we would make it a family affair and all pitch in to get it made quick. While the males made the pancakes, I tackled the topping. It all went fast and I’m glad that we decided to stick with the plan of having them for dinner. They were delicious!
The recipe was perfect for our current family of 3, but I would imagine that if you have a few more family members you will want to double the recipe. We had some leftover apple topping that went great on some vanilla ice cream. No wasting here, right? Too late to have breakfast for dinner? Plan on having them in the morning, they are not overly sweet and are quick to whip up. Enjoy!
Apple Cinnamon Pancakes
Slightly modified from: Creme de la Crumb
3/4 cup milk
1 1/2 tablespoons vinegar
1 cup flour
3 tablespoons sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons oil
2 tablespoons butter
2 apples, peeled, cored, and diced
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 cup pure maple syrup
To make apple topping: Add butter, apples, brown sugar, and cinnamon to a saucepan. Cook over medium heat for 3-5 minutes, until the apples are soft. Stir in syrup. Serve over warm pancakes.
To make pancakes: Preheat skillet or griddle.
Whisk together milk and vinegar; let sit for 5 minutes.
While milk is curdling, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
Whisk the egg and oil into the milk mixture. Mix the wet ingredients into the dry ingredients; stir until combined (do not over mix; there will be some lumps).
Spray skillet or griddle with cooking spray. Measure out 1/4 cup pancake batter (per pancake). Cook about 2-3 minutes (dependent on your griddle) until bubbles form and edges start to look dry. Use a spatula to flip; cook for another 1-2 minutes. Serve warm with apple topping.
Makes about 12 – 4″ pancakes