Spicy Apple Gingerbread Pancakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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You can make these any time of the year but they are especially good in the fall and winter. I like to pour maple syrup over the pancakes and apples. Recipe Courtesy Inn on Randolph in Napa, CA. Ingredients:
3 large eggs |
1/4 cup packed light brown sugar |
2 cups buttermilk |
1/4 cup butter, melted and cooled |
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 tablespoon cinnamon |
1 tablespoon nutmeg |
1 teaspoon ground cloves |
1 teaspoon ground ginger |
4 granny smith apples or 4 golden delicious apples, peeled and cut into 1/4 inch thick slices |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon ground cloves |
1/4 cup packed light brown sugar |
1/4 cup apple juice or 1/4 cup apple cider |
1/4 cup butter, melted |
Directions:
1. In a medium bowl, combine eggs and brown sugar. Stir in buttermilk and butter. Sift together flour, baking soda, cinnamon, nutmeg, cloves and ginger into a large bowl.
2. Stir egg mixture into flour mixture (do not overmix)- batter will be somewhat lumpy. Add more buttermilk, if needed (batter should be thick).
3. Cook pancakes on a preheated, greased griddle or skillet until golden brown on both sides. Serve pancakes topped with spicy apples and maple syrup if desired.
4. For the apples: In a small saucepan over low heat, combine all ingredients. Cook, stirring frequently, until apples are tender but not mushy.
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