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!