Apple Cinnamon Pancakes

Obviously, my inspiration has to come from somewhere, right? My Pinterest is mostly recipes, from breakfasts like this one to ice cream made of snow, I love it all! I came across this recipe last night, lost at the bottom of one of my pin boards, so I decided to make these pancakes on this chilly morning (it’s only 12* out there!). They’re the perfect way to warm up. The original recipe is from Creme De La Crumb, where I’ve found many other tasty recipes so I knew this was gonna be good!

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I simply made a few substitutions: coconut oil and honey in place of vegetable oil and maple syrup. The real secret to this recipe is buttermilk. Buttermilk, when mixed with a leavener like baking powder, will create millions of tiny gas bubbles, which are what make these pancakes so fluffy. I’m not one to keep buttermilk on hand, but there’s a sweet little trick you can do to make your own buttermilk in minutes. Mixing vinegar into milk “curdles” it, making it more acidic. It sounds gross, but it’s the secret to many biscuits, pancakes scones, etc. And if the proof is in the pudding..

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*Drool*

Honestly, these are so amazing that I will probably never ever make pancakes without buttermilk from now on, and I will definitely be making these again this weekend! Maybe I’ll try them with banana next time. Mmmm!

Ingredients:

Pancakes:

  • 3/4C Milk
  • 1.5Tbs Vinegar
  • 1C Flour
  • 3Tbs Brown Sugar
  • 1+ tsp Cinnamon (I used 2. I love cinnamon!)
  • 1tsp Baking Powder
  • 1/2tsp Salt
  • 1/2tsp Baking Soda
  • 1 Egg
  • 2Tbs Coconut Oil

Apple-Cinnamon Compote:

  • 1 Apple, peeled and diced into bite-size cubes or smaller.
  • 2Tbs Butter
  • 1Tbs Brown Sugar
  • 1tsp Cinnamon
  • 2Tbs Honey/Maple Syrup
  • 1Tbs Coconut Oil

Instructions:

First, whisk together the milk and the vinegar in a small bowl and set aside to rest for about 5 minutes. In a small sauce pan, melt the butter and coconut oil for the compote. Then measure out the dry ingredients into a large bowl and whisk. When the milk is bubbly, whisk in the egg and coconut oil, then pour the wet ingredients into the dry and whisk them together. Batter may be slightly lumpy but will be thick.

Place a large skillet over medium heat. While you wait for it to get hot, stir the diced apples into the coconut oil and butter mixture, then add the honey or maple syrup, cinnamon and brown sugar. Reduce heat to medium-low and stir occasionally while you make the pancakes. Using a 1/4C measuring cup, pour batter onto the hot skillet. The pancakes are ready to flip when they start to bubble. Keep in mind that the thicker your pancakes are when you pour them onto the skillet, the lower the temperature of the skillet should be to achieve an even-cooking and prevent burning.

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Serve pancakes in stacks and then scoop out a spoonful or two of apple compote and plot it right on top.

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A few simple ingredients you probably already have and a sweet trick are all you need for the fluffiest pancakes of your life.

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As if you needed an excuse to devour these: An apple a day keeps the doctor away! 😉

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As always, please let me know what you think! 🙂

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