Cinnamon Apple Topped Pancakes
Cinnamon Apple Topped Pancakes are one of our favorite fall breakfasts. Here in New York, we have a few apple orchards very close to our house. So, on the weekends we love visiting to pick apples. Not only are the apples delicious, but the apple trees are gorgeous. Each tree has the prettiest leaves in all hues of green. And, each apple is a little bit different than the others. All the shades of red, of the apples, are just dazzling. So, after our orchard trips, we have baskets full of apples. Then it’s time to bake apple treats of all kinds. One of the first things we make are always these beloved pancakes.
The Equipment I Used
- A Nonstick Skillet or Griddle- Use one of these to make your pancakes. The bigger the griddle the more pancakes you can make at one time.
- An Electric Mixer- I used this to whip my cream. You could also use a hand mixer.
- A Food Scale- For pancake perfection, please weigh your flour.
- A Sifter- Use this to sift together your dry ingredients, and to sift powdered sugar on to your pancakes.
The Ingredients Needed for Cinnamon Apple Topped Pancakes
- Apples- Granny Smith apples are my favorites, but you can also use McIntosh apples, or any good baking apple.
- Flour- Use unbleached all purpose flour. I always use King Arthur flour.
- Milk- Be sure to use whole milk.
- Sour Cream- Don’t use low fat or fat free sour cream.
- Heavy Cream- Use heavy cream to make the whipped cream.
How I Made my Pancakes
- First, I made the Cinnamon Apple Compote. You want to cook the apples until, they’re tender, but not mushy.
- Next, I whipped my cream. It’s important to not overmix your cream. When you see swirls forming on the top of the bowl, lift up the beater. If a peak of cream hangs off the beater, it’s probably whipped enough.
- Then, I made the pancakes. It’s very important to to overmix the pancakes. If you overmix, your pancakes will be tough.
- Finally, I topped the pancakes with the powdered sugar, the apple compote, the maple syrup, and the whipped cream.
If you love pancakes, you need to try these yummy Cinnamon Apple Topped Pancakes.
Cinnamon Apple Topped Pancakes
Tender pancakes topped with cinnamon apple compote and whipped cream.
Ingredients
- 1 cup heavy cream
- 1 cup all purpose flour (120g)
- 1 tbsp. baking powder
- ¼ tsp. salt
- 1 tbsp. granulated sugar
- 1 large egg
- 1 cup whole milk
- ¼ cup sour cream
- 2 tbsp. melted unsalted butter
- 2 tbsp. butter, for greasing the pan
- ¼ cup powdered sugar
- ¼ cup. maple syrup
For the Cinnamon Apple Compote:
- 4 tbsp. unsalted butter
- 2 tbsp. brown sugar
- 2 peeled apples, cut in one inch cubes
- ½ tsp. ground cinnamon
Instructions
- Begin by making the Cinnamon Apple Compote: In a three quart saucepan, melt the butter and brown sugar together. Add the apples and cinnamon and simmer for ten minutes. Cover to keep warm.
- Next, make the Whipped Cream: In the bowl of an electric mixer, beat the cream on high, just until soft peaks are formed when you lift the beater. This will only take a few minutes. Chill the cream while you make the pancakes.
- Next, make the pancakes: Sift together the flour, baking powder, salt, and sugar into a large mixing bowl.
- In a second bowl, beat together the eggs, milk, and sour cream. Then stir this mixture into the flour bowl. Mix just until no streaks of flour remain. Stir in the melted butter, just stirring enough to barely combine it.
- Heat a nonstick griddle or skillet on medium heat, and melt a teaspoon of butter. Ladle about three tablespoons of batter onto the griddle for each pancake. When bubbles appear in the batter, flip your pancakes. Add more butter to the pan, to keep it greased.
- Top each pancake serving with some powdered sugar, some Cinnamon Apple Compote, some maple syrup and some whipped cream.
Tried this recipe?Let us know how it was!
