Let’s move away from that box of pancake mix this weekend. It's time to take pancakes to the next level with these Apple Brûlée Pancakes. These are fluffy and just the right amount of sweet, lip-smacking deliciousness! It is the sugary crust that will have you adding them to your weekend rotation of pancake recipes. Easy enough for a weekend breakfast, fancy enough to serve for entertaining a brunch. Make them for your family or significant other and Wow them at the breakfast table.
~ 12 Pancakes
Ingredients:
For the pancakes
2 cups flour
1/8 cup sugar
4 tsp. baking powder
¼ tsp baking soda
½ tsp salt
1 cup milk
¾ cup apple cider plus 2 tbsps. (if you don’t have apple cider you can use apple juice)
¼ cup melted butter
2 tsps. vanilla
1 large egg
For the brûlée
1/4 cup Turbinado (raw) sugar (If you do not have turbinado sugar, mix half brown sugar with have regular sugar)
2 – 3 apples depending on the size, peeled and sliced
Directions
Combine together the flour, sugar, baking powder, baking soda and salt in a large-sized bowl.
Put the milk, apple cider, slightly cooled melted butter, vanilla and egg in a small bowl and combine.
Whisk the wet ingredients into the dry ingredients until smooth. A few lumps are okay. Set the batter aside while you slice your apples. Peel the apples and cut into slices.
Heat a nonstick pan or griddle over medium-low heat and lightly grease pan with butter. Pour a generous ¼ cup of batter onto the pan. Arrange the apple slice on top of the pancake and sprinkle with sugar (see picture below). When the bottom of the pancake is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden brown. Repeat with remaining batter.
Ingredients:
For the pancakes
2 cups flour
1/8 cup sugar
4 tsp. baking powder
¼ tsp baking soda
½ tsp salt
1 cup milk
¾ cup apple cider plus 2 tbsps. (if you don’t have apple cider you can use apple juice)
¼ cup melted butter
2 tsps. vanilla
1 large egg
For the brûlée
1/4 cup Turbinado (raw) sugar (If you do not have turbinado sugar, mix half brown sugar with have regular sugar)
2 – 3 apples depending on the size, peeled and sliced
Directions
Combine together the flour, sugar, baking powder, baking soda and salt in a large-sized bowl.
Put the milk, apple cider, slightly cooled melted butter, vanilla and egg in a small bowl and combine.
Whisk the wet ingredients into the dry ingredients until smooth. A few lumps are okay. Set the batter aside while you slice your apples. Peel the apples and cut into slices.
Heat a nonstick pan or griddle over medium-low heat and lightly grease pan with butter. Pour a generous ¼ cup of batter onto the pan. Arrange the apple slice on top of the pancake and sprinkle with sugar (see picture below). When the bottom of the pancake is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden brown. Repeat with remaining batter.
The sugar will form a delicious “brûlée” on the pancakes. Serve warm with butter and syrup, although I have eaten these right out of the pan with nothing on them. I ate them completely plain. As in, no butter, no syrup, no nothing. Yes they truly are Mangialicious.
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This is how I top them once they are in the pan. Then cook until bubbles start to form and the bottom is golden. Flip them and cook until the sugar is golden brown and forms a light crunch.
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