A delicious Apple Cinnamon Pancakes recipe with Quick Maple Granola and Whipped Maple Butter for a special breakfast treat. If you want to save time, use store-bought granola and serving with plain salted butter instead of making the Whipped Maple Butter
Course: Breakfast, Brunch
Cuisine: Pancakes, Various
Keyword: cinnamon pancakes
Quick Maple Granola
Whipped Maple Butter
125g1/2 cup + 2 teaspn unsalted butter, softened
2 1/2tablespoons50ml pure maple syrup (notes)
1/4teaspoonsalt (only if using unsalted butter)
Pancake Dry ingredients
1 1/2cups195g plain wholemeal / whole wheat flour
Pancake Wet ingredients
1/4cup1/2 stick / 57g butter melted
Quick Maple Granola (5 minutes)
Place all ingredients into a frying pan (oil first), then stir over medium heat until golden (about 5 minutes). Set aside to cool.
Whipped Maple Butter (5 minutes)
Beat the butter for a minute or two until smooth and lightened. Slowly drizzle in the maple syrup while continuing to beat (another minute or so), scraping down the sides of the bowl as necessary. Add the butter and beat through. Optional - Transfer the whipped maple butter to a piping bag and pipe small stars on a sheet of baking paper.
Place in freezer to set while you make the rest.
Stewed Caramel apples (10 minutes but you can have this cooking at the same time as the granola)
Peel and core the apples, then cut into small cubes
Mix butter and sugar in a saucepan over low heat until the butter melts. Add the cinnamon and apples and cook until the apples are soft, stirring every so often so that it doesn’t burn. Allow to bubble until the liquid has reduced to about 1/3.
Pancakes (5 min prep / 15 min rest / 15 min cook)
Sift together dry ingredients then whisk to mix thoroughly. (At this point you can put your dry ingredients into a large plastic bottle with a decent sized opening and store for when you are ready to make pancakes).
Add wet ingredients and 1/2 of the stewed apple. Stir (or shake if using a bottle) until incorporated. Small lumps in the mix are ok. Allow to sit for 15 minutes.
Heat a light sprinkling of oil in a pan over medium heat. Allow it to heat for about 5 minutes before putting in first pancake.
Use 1/4 cups of mixture and pour into pan – the size of your pan will dictate how many you can cook at once but I normally fit 2 into my pan at one time. When bubbles start to appear on top, carefully flip the pancakes. Cook other side until just golden.
Keep warm on a baking tray in a warm oven while cooking the rest.
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)