Caramelized Apple Pancakes Recipes

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CARAMEL APPLE PANCAKES



Caramel Apple Pancakes image

Really great pancake topping that can be used with any pancake recipe so if you don't like the one included. I got this from http://www.auntjemima.com

Provided by CrashCurran

Categories     Breakfast

Time 30m

Yield 10 pancakes, 5 serving(s)

Number Of Ingredients 10

1/2 cup brown sugar, packed
1/4 cup butter
3/4 teaspoon ground cinnamon
2 small apples, cored, cut crosswise into very thin slices (gala, fuji, granny smith)
1 cup pancake mix (Aunt Jemima Original Pancake & Waffle Mix)
1 teaspoon ground cinnamon
3/4 cup milk
1 egg, beaten
1 tablespoon butter, melted
1/2 cup maple syrup, warmed

Steps:

  • For caramel apples, melt butter in large skillet. Add brown sugar and cinnamon; cook and stir until sugar is melted.
  • Add apples, stirring to coat with sugar mixture.
  • Cook over medium heat 5 to 7 minutes or until apples are tender, stirring frequently. Keep warm over low heat.
  • For pancakes, combine pancake mix and cinnamon in medium bowl.
  • Combine milk, egg and melted butter in small bowl with wire whisk; add to dry mixture.
  • Stir with wire whisk until large lumps disappear. Let stand 1 to 2 minutes to thicken.
  • For each pancake, pour scant 1/4 cup batter onto hot griddle.
  • Turn when pancakes bubble and bottoms are golden brown.
  • Serve topped with apple mixture and Syrup.

Nutrition Facts : Calories 436, Fat 15.2, SaturatedFat 8.7, Cholesterol 78.3, Sodium 460, Carbohydrate 72, Fiber 2.6, Sugar 46.6, Protein 5.4

APPLE PANCAKE



Apple Pancake image

Provided by Molly Yeh

Time 50m

Yield 1 pancake (3 to 4 serving)

Number Of Ingredients 13

1/2 cup (100 grams) dark brown sugar
1/4 cup (80 grams) maple syrup
2 tablespoons (33 grams) unsalted butter
1 1/4 teaspoons ground cinnamon
Kosher salt
1 medium apple (something firm and medium tart/sweet--Fuji, Honeycrisp, Pink Lady, something like that), peeled, cored and sliced 1/4 inch (about 1 cup)
4 large eggs
2 tablespoons (25 grams) granulated sugar
1/2 cup (120 grams) buttermilk
1/3 cup (42 grams) all-purpose flour
1 teaspoon vanilla
1/8 teaspoon freshly grated nutmeg, optional
Flaky salt, for finishing

Steps:

  • Preheat the oven to 450 degrees F.
  • In an 8-inch nonstick skillet over low heat, combine the brown sugar, maple syrup, butter, 3/4 teaspoon cinnamon and a pinch kosher salt. Melt together and whisk to combine. Turn the heat up to medium and bring the mixture to a boil. Allow to boil vigorously for 2 to 3 minutes. Carefully add the apples and toss around until the apples are fully coated in the caramel. Reduce the heat to low and allow to bubble for 3 to 4 minutes, or until the apples begin to soften and appear translucent. Place the skillet onto a parchment-lined baking sheet (to catch any bubbled-over caramel) and bake for 5 minutes while you prepare the batter.
  • In a large 8-cup liquid measure or large mixing bowl, beat the eggs and granulated sugar until frothy. Add the buttermilk, flour, vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon kosher salt and the nutmeg if using. Whisk to combine until no longer lumpy.
  • Open the oven and carefully remove the pan. Pour the batter into the skillet over the apples, swirling around the perimeter and ending in the center. (Beginning on the sides and working inward gives the pancake better structure instead of just pouring all of the batter in the middle. This will also ensure that the pancake "souffles" evenly). Place back into the oven to bake for 18 to 20 minutes, or until the sides have risen and the edges are dark. Remove from the oven and allow to settle for a minute or two. Carefully invert on a plate. Sprinkle with flaky salt and serve immediately.

CARAMEL APPLE PANCAKES



Caramel Apple Pancakes image

Do you like to make pancakes on the weekend? Perfect for a late breakfast or for brunch, these tender pancakes are topped and garnished with chopped walnuts. The sauce may be made the night before, if you like. Simply cover and refrigerate, then warm up while the pancakes cook. Depending on the size of the griddle, this makes a batch of 4 or 6 pancakes.

Provided by Bibi

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 15

1 large apple - peeled, cored, and diced
2 tablespoons water
1 cup brown sugar
½ cup heavy cream
5 tablespoons unsalted butter, cubed
⅛ teaspoon salt
2 teaspoons vanilla extract
1 ⅔ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon salt
2 large eggs
1 ¼ cups milk
2 tablespoons unsalted butter, melted
½ cup chopped, toasted walnuts

Steps:

  • Combine diced apples and water in a microwave-safe dish for the sauce. Cover and microwave on high power for 3 minutes. Stir, replace cover, and microwave on high until apples are fork-tender, about 2 more minutes. Drain and set aside.
  • Combine brown sugar, cream, butter, and salt in a 2-quart saucepan over medium-low heat. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Mixture should be bubbly all over the surface. Mix in vanilla extract and cook, stirring, for an additional 2 minutes. Remove from heat and stir in cooked, drained apples.
  • Preheat an electric griddle to 250 degrees F (120 degrees C). Lightly grease.
  • Combine flour, baking powder, sugar, and salt in a bowl.
  • Combine eggs and milk in a separate container, stirring briskly until eggs are well incorporated. Drizzle in melted butter while stirring. Add wet ingredients to dry ingredients and stir until most of the lumps are gone.
  • Use a 1/4-cup measuring cup to pour batter in batches onto the preheated griddle, forming 6-inch pancakes.
  • Cook until bubbles form on top of the pancakes and the surface begins to look a little dry, 3 to 4 minutes. Brown to desired doneness on the second side, 2 to 3 minutes. Keep first batch warm in a 250 degrees F (120 degrees C) oven, while the remaining pancakes cook.
  • Serve a stack of 3 pancakes with caramelized apple sauce, and garnish with chopped, toasted walnuts.

Nutrition Facts : Calories 894.5 calories, Carbohydrate 110.7 g, Cholesterol 193.3 mg, Fat 45.5 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 22.4 g, Sodium 713.1 mg, Sugar 65.6 g

CARAMEL APPLE PANCAKES



Caramel Apple Pancakes image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings (about 16 pancakes)

Number Of Ingredients 12

1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 large eggs
1 cup milk
2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
4 tablespoons unsalted butter, plus more as needed
1 apple
1/4 cup jarred caramel sauce or dulce de leche, plus more for serving
Greek yogurt, whipped cream or ice cream, for serving

Steps:

  • 1. Preheat the oven to 250 degrees F. Whisk 1 1/2 cups flour, baking powder, cinnamon and salt in a medium bowl.
  • 2. In a large bowl, whisk the eggs, milk, sugar and vanilla. Melt 2 tablespoons butter in a medium nonstick or cast-iron skillet. Whisk into the egg mixture and reserve the skillet for cooking the pancakes. Whisk the dry ingredients into the liquid mixture until it forms a thick, lumpy batter.
  • 3. Core and grate the apple on the large holes of a box grater into a small bowl. Toss with the remaining 1 tablespoon flour. Add the caramel sauce and stir until the flour is absorbed. Stir into the batter until just combined.
  • 4. Melt 1 tablespoon butter in the reserved skillet over medium heat. Drop 2 tablespoons batter per pancake into the hot skillet. Cook until the surface of the pancakes form 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 place in the oven to keep warm while making the rest of the pancakes. Continue to make the pancakes, adding the remaining 1 tablespoon of butter as needed, until all the batter is gone.
  • 5. Serve the pancakes with a dollop of yogurt, whipped cream, or, for dessert, a scoop of ice cream. Drizzle with additional caramel sauce.

CARAMEL APPLE OVEN PANCAKE



Caramel Apple Oven Pancake image

Make and share this Caramel Apple Oven Pancake recipe from Food.com.

Provided by akgrown

Categories     Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

5 tablespoons butter
6 tablespoons brown sugar
1/4 teaspoon cinnamon
1 cup thinly sliced apple (1-2 apples)
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 dash salt
1 cup buttermilk
1 egg
3 tablespoons melted butter

Steps:

  • Preheat oven to 400 degrees. Spray 9-inch pie pan with non-stick spray.
  • In small pan melt butter and add brown sugar. Cook until sugar melts, about 4 minutes, stir in cinnamon.
  • Pour into prepared pan. Arrange apple slices evenly on top. set aside.
  • Sift together flour, sugar, baking powder, baking soda, and salt. Add buttermilk and egg and whisk until blended. Stir in melted butter.
  • Pour over apples covering evenly. Bake for 25 minutes or until golden brown on edges.
  • Remove from oven and let sit for 10 minutes.
  • Invert onto serving dish.

Nutrition Facts : Calories 467.8, Fat 25.1, SaturatedFat 15.4, Cholesterol 110, Sodium 578.5, Carbohydrate 55.1, Fiber 1.7, Sugar 29.6, Protein 7.2

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