Apple Cinnamon Swirl Pancakes Recipe 465 Recipes

CINNAMON APPLE PANCAKES

Steps:

• In a bowl, whisk together first four ingredients. In another bowl, whisk together eggs, milk, honey and oil; add to dry ingredients, stirring just until moistened. Stir in apple. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.

APPLE-CINNAMON PANCAKES

Steps:

• Preheat the oven to 250 degrees F.
• Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
• Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
• Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
• Serve the pancakes with butter and maple syrup or honey.

APPLE-CINNAMON SWIRL PANCAKES (VEGAN)

Steps:

• In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon.
• Add almond (or soy) milk and egg replacer mixture and stir just until flour is moistened. (For thicker pancakes, use only 1 cup milk.)
• Let the batter rest for 5 minutes while the skillet heats.
• While the batter is resting, combine all of the "swirl" ingredients, using 2 tablespoons of the prepared batter.
• Heat a non-stick griddle or skillet (sprayed lightly with non-stick spray) over medium heat until a drop of water sizzles.
• Gently stir the walnuts into the batter.
• Pour batter by scant 1/4 cupfuls onto hot griddle.
• Immediately drizzle the cinnamon-apple batter over the top of each pancake in a swirl pattern.
• Cook until tops are bubbly and bubbles burst; edges will look dry.
• With a pancake turner, turn and cook until undersides are golden.
• Place on a warm platter; keep warm.
• Repeat until all batter is used, brushing griddle lightly with canola oil, if necessary, to prevent sticking.
• Serve pancakes with syrup or other topping as desired.