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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe I worked on after having the Washington Apple Crisp pancakes from IHOP. I use a 1/2 cup ladle to pour out the batter and get five pancakes. You can freeze the leftover streusel topping. Ingredients:
4 fuji apples, peeled, cored, and sliced |
1/2 cup sugar |
1 teaspoon ground cinnamon (i used chinese cassia) |
1/2 vanilla bean, scraped (i used tahitian) |
1/4 cup fresh lemon juice |
4 tablespoons unsalted butter |
3/4 cup sugar |
3/4 cup flour |
1 tablespoon water |
1 1/2 tablespoons ground chinese cassia cinnamon |
1/4 cup unsalted butter, softened |
1 egg |
3/4 cup milk |
2 tablespoons unsalted butter, melted |
1 cup flour |
1 tablespoon sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon (i used chinese cassia) |
1 pinch ground nutmeg |
1 pinch ground cloves |
Directions:
1. For the apples:.
2. Melt butter in sauté pan over medium heat for 6-8 minutes or until light golden brown in color.
3. Meanwhile, in a medium bowl, add together the apples, lemon, vanilla, sugar, and cinnamon. Mix well.
4. When butter is ready, add apple mixture to the pan and cook, covered, for 5-10 minutes or until caramelized in color and softened.
5. Keep warm on a burner on low setting.
6. For the Streusel:.
7. While the apples are cooking, prepare the streusel.
8. Add all ingredients into a bowl.
9. Blend with fork until crumbly.
10. Place 2-4 tablespoons of mixture over top of the apple compote. Simmer, uncovered on stove while cooking pancakes.
11. For the Pancakes:.
12. In a medium bowl, whip egg.
13. Add butter and milk and whip together.
14. Add the dry ingredients.
15. Mix well.
16. Over medium heat, in a nonstick pan that has been buttered, place 1/4 cup batter.
17. Cook until edges and top look dry and slightly bubbly, turn and cook for another few minutes until golden brown.
18. Place pancakes on plate, top with apple compote and streusel topping.
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