Caramel Apple Pancakes

Last weekend Alex and I woke up craving two things, my sunday morning pancakes and my warm apple cinnamon french toast. With a few small adjustments, I managed to perfectly combine the two delicious dishes. Warm fluffy pancakes covered in a sticky sweet apple syrup, it's a killer combination.

Caramel Apple Pancakes


1 cup flour
3 tbsp sugar
1/2 tsp kosher salt
2 tsp baking powder
2 tbsp melted butter
1/2 tsp vanilla extract
1 cup 2% milk
1 egg
1 tbsp butter

Caramel Apple Syrup:
2 Gala apples, sliced
2 tbsp butter
1/4 cup white sugar
2 tbsp brown sugar
1 tsp vanilla extract
2 dashes cinnamon

Start by combining the flour, sugar, salt and baking powder in a small bowl. Whisk them together until they are well combined. In a separate medium size bowl, combine the melted butter, vanilla, milk, and the egg. Whisk these together immediately (or the cold milk will harden the warm butter). Slowly combine the dry ingredients into the wet while whisking them gently.
Preheat a large skillet or griddle over medium-high heat and rub a little bit of butter onto it. Using a 1/3 measuring cup, fill the cup about 2/3 of the way full with batter and slowly add it to the pan. The pancake will cook for about two minutes per side. This recipe should yield about 8 perfect pancakes.
Meanwhile, place a medium sauté pan over medium heat for three minutes, then place the butter on the pan. Place the sliced apples into the butter once it is bubbling. Toss to coat, and let them sit for a couple of minutes. Place the sugar, vanilla and cinnamon over the apples. Stir this mixture occasionally for 6-8 minutes to create a perfect syrup.


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