Ingredients
Pancake Batter
- 310 g All-purpose flour
- 50 g Granulated sugar
- ¼ teaspoon Salt
- 4 teaspoons Baking powder
- 2 Eggs (room temperature)
- 360 g Milk (room temperature)
- 1 teaspoon Vanilla extract
- 60 g Unsalted butter (melted but not hot)
Caramelized Apple Topping
- 400 g Apples (peeled and cut into chunks)
- ½ tablespoon Lemon juice (freshly squeezed)
- 50 g Brown sugar
- 1½ teaspoon Cinnamon powder
- 1 tablespoon Unsalted butter
Instructions
- Make the pancake batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening agents for uniform rising.
- Prepare wet ingredients: In a separate bowl or jug, whisk the room temperature milk, eggs, vanilla extract, and melted butter until smooth, ensuring the butter is not hot to prevent cooking the eggs.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and gently stir just until incorporated, leaving a few lumps for tender pancakes.
- Rest the batter: Cover and let the batter rest at room temperature for 10-15 minutes to improve texture.
- Prepare apples: Peel and chunk the apples, then toss them with lemon juice to prevent browning.
- Cook caramelized apples: In a large saucepan over medium heat, cook apples, brown sugar, cinnamon powder, and butter for 8-10 minutes until apples soften and the sauce thickens to a caramel consistency. Set aside.
- Heat the pan: Preheat a nonstick pan or griddle over medium heat until a drop of water sizzles and evaporates. Lightly grease with butter or oil and remove excess to avoid burning.
- Cook pancakes: Pour ¼ cup (60 ml) batter per pancake onto the pan, spacing them apart. Cook for 2-3 minutes until bubbles form and edges set.
- Flip and finish cooking: Flip each pancake gently and cook 1-2 minutes more until golden brown and springy in the center.
- Keep warm and serve: Stack cooked pancakes to keep warm. Spoon warm caramelized apple topping over the stack, allowing syrup to drizzle over the sides before serving.
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently in toaster, oven, or pan.
Notes
- Resting pancake batter allows for better gluten relaxation, resulting in fluffier pancakes.
- Using room temperature eggs and milk helps the batter blend more evenly.
- Do not overcook caramelized apples; they should be tender but hold shape with a syrupy sauce.
- Lightly greasing the pan and wiping excess butter prevents burning and sticking.
- Leftover pancakes can be reheated in a toaster or oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
