Caramel Apple Pecan Pancakes
From peetabear 15 years agoIngredients
- 1 cup all purpose flour shopping list
- ¼ cup finely ground pecans shopping list
- 2 tablespoons sugar shopping list
- ¼ teaspoon salt shopping list
- ½ teaspoon baking soda shopping list
- ¼ teaspoon freshly ground nutmeg shopping list
- ½ teaspoon ground cinnamon shopping list
- ¾ to 1 cup buttermilk, room temperature shopping list
- 2 tablespoons butter, melted shopping list
- 1 large egg, separated and at room temperature shopping list
- 1 small Granny Smith apple, coarsely shredded shopping list
- vegetable oil for griddle shopping list
- 2 cups apple cider shopping list
- ........................................................................................................................... shopping list
- For caramel sauce shopping list
- 1-1/2 cups packed brown sugar shopping list
- 1-1/2 cups heavy cream shopping list
- 6 tablespoons unsalted butter shopping list
- ........................................................................................................................... shopping list
- Sautéed apples shopping list
- 1 Granny Smith apple, sliced thinly shopping list
- 2 tablespoons butter shopping list
- ¼ teaspoon ground cinnamon shopping list
- 1/3 cup Coarsely Chopped toasted pecan pieces shopping list
How to make it
- Apple cider Reduction
- Pour apple cider into a medium sized, heavy sauce pan. Cook over medium heat until reduced by half. Set aside. (May be prepared 1-2 days ahead and stored in tightly covered container in refrigerator) Reheat prior to using.
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- Caramel Sauce
- Bring sugar, cream and butter to a boil in a heavy medium sized saucepan, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat a spoon, about 10-12 minutes. Set aside. (May be prepared up to 1 week ahead and stored in tightly covered container in refrigerator) Reheat prior to using.
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- Sautéed Apples
- In a medium sized skillet, melt 2 tablespoons of butter, add apple slices and cinnamon. Sauté apples until slightly softened and lightly browned. Set aside. Pre heat griddle over medium high heat. Whisk flour, ground pecans, sugar, salt, baking soda, nutmeg and cinnamon into a medium sized bowl. Set aside.
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- Whisk egg white until frothy, add to ¾ cup buttermilk, stir egg yolk into melted butter then add to buttermilk mixture. Squeeze any excess liquid from grated apples and stir into wet ingredients. Stir dry ingredients into wet ingredients, stirring just to combine. Add reserved buttermilk as needed to thin batter.
- The griddle is ready to cook pancakes if a few drops of water dance when sprinkled on griddle surface. Brush griddle lightly with vegetable oil. Pour approximately 1/3 cup of batter onto griddle at a time. Be careful not to overcrowd.
- Cook until bottoms are light brown and top surface starts to bubble, 2-3 minutes, flip cakes and cook until remaining side has browned, 1-2 minutes longer. Re-oil griddle as needed and repeat with next batch of pancakes. To Serve: Place one or two pancakes on plate, arrange four or five apple slices on top of pancake. Pour 1-2 tablespoons of Cider reduction over pancakes, followed by a drizzle of Caramel sauce across top of Pancakes. Finish with a sprinkle of toasted Pecan pieces.
People Who Like This Dish 3
- juels Clayton, NC
- chefmeow Garland, TX
- tinadc Cape Town, ZA
- bluewaterandsand GAFFNEY, SC
- grk Houston, TX
- cher3231 Denham Springs, LA
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 4 people-
Wow, these sound heavenly! I do love caramel.
bluewaterandsand in GAFFNEY loved it -
Thank you for making my mouth drool..... I am on a diet you know.... Great recipe I hope I will get it right. 5 Forkies!!!!
tinadc in Cape Town loved it -
Wow, wow, wow, this one strikes a whole buncha good nerves, love pecans love apples, love pancakes, you have a winner here my friend. Great post and a high 5. Yummers, yummers, yummers.
chefmeow in Garland loved it
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