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Category: Pancakes
Prep Time: Cook Time: Total Time:
For the Griddle Cakes
Dry ingredients
1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour (may substitute whole wheat flour or white whole wheat flour)
1 & 1/2 tablespoons granulated sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/2 tablespoon ground cinnamon
Wet ingredients
1 extra-large egg, beaten
1/2 cup buttermilk
1 tablespoon corn syrup
2 tablespoons melted butter
1/2 tablespoon pure vanilla extract
For the Apple-Walnut Topping
1 large apple (your favorite variety) peeled, cored and diced
1 tablespoon butter
3 tablespoons packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped walnuts
Cinnamon-Roll Icing
1 cup confectioners sugar
1 & 1/4 teaspoons vanilla extract
3 1/2 - 4 1/2 teaspoons milk (start with less, may need more to obtain desired consistency)
In a large bowl, combine all 6 dry ingredients for griddlecakes, tossing to combine. In another, smaller bowl, combine all 5 wet ingredients, whisking to combine. Pour wet mixture into dry ingredients, stirring gently until just combined.
*Note: if using buttermilk, batter may appear a bit thick---add plain milk by the single tablespoons to thin out as necessary. If using milk in place of buttermilk---batter may appear thin---it will thicken as it rests. Allow batter to rest for at least 10 minutes while you prepare the other ingredients---batter will thicken as it rests.
Working with the apple-walnut topping ingredients, melt butter in a heavy-bottom saucepan; stir in brown sugar and cinnamon until smooth. Stir in apples, cover and cook over low to medium-low heat for 10 minutes (or until tender), stirring frequently. Remove from heat and stir in walnuts. Cover and set aside.
To make the homemade icing, combine all 3 ingredients in a bowl. Add more milk (or more confectioners sugar) as needed until desired consistency is reached.
Cook pancakes (dropping by the 1/4 cup or slightly less) onto hot, non-stick griddle or non-stick skillet that has been preheated over medium heat. Flip when bubbles appear on top and bottom is lightly golden. Cook second side until lightly golden. To serve, top with apple-walnut topping and drizzle with homemade icing.
Yield: approximately 8 pancakes
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CINNAMON ROLL GRIDDLE CAKES
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Category: Pancakes
Prep Time: Cook Time: Total Time:
For the Griddle Cakes
Dry ingredients
1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour (may substitute whole wheat flour or white whole wheat flour)
1 & 1/2 tablespoons granulated sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/2 tablespoon ground cinnamon
Wet ingredients
1 extra-large egg, beaten
1/2 cup buttermilk
1 tablespoon corn syrup
2 tablespoons melted butter
1/2 tablespoon pure vanilla extract
For the Apple-Walnut Topping
1 large apple (your favorite variety) peeled, cored and diced
1 tablespoon butter
3 tablespoons packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped walnuts
Cinnamon-Roll Icing
1 cup confectioners sugar
1 & 1/4 teaspoons vanilla extract
3 1/2 - 4 1/2 teaspoons milk (start with less, may need more to obtain desired consistency)
In a large bowl, combine all 6 dry ingredients for griddlecakes, tossing to combine. In another, smaller bowl, combine all 5 wet ingredients, whisking to combine. Pour wet mixture into dry ingredients, stirring gently until just combined.
*Note: if using buttermilk, batter may appear a bit thick---add plain milk by the single tablespoons to thin out as necessary. If using milk in place of buttermilk---batter may appear thin---it will thicken as it rests. Allow batter to rest for at least 10 minutes while you prepare the other ingredients---batter will thicken as it rests.
Working with the apple-walnut topping ingredients, melt butter in a heavy-bottom saucepan; stir in brown sugar and cinnamon until smooth. Stir in apples, cover and cook over low to medium-low heat for 10 minutes (or until tender), stirring frequently. Remove from heat and stir in walnuts. Cover and set aside.
To make the homemade icing, combine all 3 ingredients in a bowl. Add more milk (or more confectioners sugar) as needed until desired consistency is reached.
Cook pancakes (dropping by the 1/4 cup or slightly less) onto hot, non-stick griddle or non-stick skillet that has been preheated over medium heat. Flip when bubbles appear on top and bottom is lightly golden. Cook second side until lightly golden. To serve, top with apple-walnut topping and drizzle with homemade icing.
Yield: approximately 8 pancakes
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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