DISCLAIMER: The next series of posts will be slightly apple-obsessed.
I absolutely LOVE fall. Pumpkin-flavored everything, colored leaves, candy corn, scary movies, Sunday Night Football, chilly weather, Halloween, comfort food, warm drinks, and APPLES. What else could one possibly need for pure bliss? It’s hands-down the best time of year.
After living in New England for several years, it became one of my little traditions to go apple-picking every fall. This is an awesome activity for kids, and for those of us who are still young at heart 🙂 I was thrilled to discover that there are a plethora of opportunities to go apple-picking from Chicago, as well; you can find great family friendly orchards in Northern Illinois, as well as in Wisconsin and Michigan. My mom was in town last weekend from Colorado, where, sadly, apple-picking does not exist. So, I decided to share the joys with her and made a day of it, trekking up I-94 to Apple Holler in Sturtevant, WI.
Needless to say and to my sheer delight, we came back with TONS of freshly picked apples! I quickly got to baking and whipped up some delicious fall treats. You’ve got to try these pancakes! So thick and packed with apple goodness in every bite, if you are an apple lover like me you’re sure to fall in love at first bite.
Brown Sugar Cinnamon Apple Pancakes
For the Pan Roasted Apples
- 3 medium-sized Pink Lady apples
- 1 Tbsp. salted butter
- 1 Tbsp. unsalted butter
- 1 Tbsp. brown sugar, firmly packed
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg, grated
- 1/2 tsp. gluten free vanilla extract
For the pancakes
- 1 1/2 cups all purpose flour
- 3 1/2 tsp. baking powder
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 1 egg
- 1 1/4 cups low-fat milk
- 3 Tbsp. butter, melted and cooled
Melt the butter in a large skillet over medium heat. Add the apples and cook until slightly softened. About 5 minutes. Stir in the brown sugar, cinnamon, and nutmeg; continue to cook, stirring often until very tender, around 8-10 minutes. Remove from heat and stir in the vanilla. Set aside and allow to cool completely.
To make the pancake batter, whisk to combine the flour, baking powder, sugar, and salt in a large bowl. In a separate bowl, beat the egg, then stir in the milk and melted butter. Pour the wet ingredients into the dry and stir until just combined. Mix in the cooled apples.
Lightly oil a griddle or large skillet and heat over medium heat until it is hot enough for water to dance across the surface. Drop batter by the tablespoonfuls, slightly spreading the batter to the desired size as they start to set on the bottom. Cook until golden then flip and repeat with the remaining side.
Serve with warm maple syrup, and fresh apple juice.