Give your next pancake stack a cosy twist with these Apple Cinnamon Pancakes. Perfect, fluffy cinnamon pancakes filled and topped with juicy apples and cosy spices. Drizzle over some maple syrup and serve up this special breakfast treat.
Peel, quarter and core the apples. Slice each quarter into 5 or 6 slices.
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 and the liquid has reduced to about 1/3, stirring every so often.
THE APPLE CINNAMON PANCAKES
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. Roughly chop 1/2 of the cooked apples and add those too. Stir 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)