Hi Guys! Today we have some quick and easy apple-cinnamon pancakes with the most decadent of syrup….a brown sugar-buttermilk syrup. I feel almost wrong for calling this syrup as it should really be called ‘buttermilk caramel-awesome sauce’, but for breakfast purposes we’re just going to call it syrup..seems much more appropriate.
Anyway, these pancakes could be the perfect thing to wake up to New Years Day! After a long night of drinking, aren’t you supposed to carb load anyway, to soak up all the booze? So along with being super indulgent and delicious these pancakes are kind of like a hangover cure…kind of. If you don’t booze it up on New Years Eve, I think it’s still okay to scarf a few dozen of these down…I actually highly encourage it.
If you’re going the healthy resolution route this New Years, don’t worry: 1) You still have a couple days to go to town on dish 2) We have a healthy “detox-ish” drink coming ‘atcha a little later this week! Enjoy! xx, Jenny
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Apple Cinnamon Pancakes with Brown Sugar Buttermilk Syrup
Servings:
INGREDIENTS
brown sugar buttermilk syrup
INSTRUCTIONS
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For buttermilk syrup: Melt butter in medium pot (should be a tall pot). Once butter has melted, add both sugars and water to the pot and stir until all sugar is well coated, then stir in buttermilk.
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Bring the mixture to a boil and allow to boil for 3 to 4 minutes. Remove mixture from heat and add baking soda (be very careful as the mixture will bubble up). Once baking soda has been added, stir the mixture for 1 to 2 minutes until it begins to settle. Stir in vanilla and salt until fully incorporated. Pour syrup into a small carafe and set aside until ready to use.
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For pancakes: Place flour, sugar, baking powder, baking soda, cinnamon, and salt into a mixing bowl and whisk together. Add buttermilk, eggs and butter and stir with fork until mixture has just come together and no dry pockets remain. Fold in apples until just combined.
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Melt 2 tablespoons butter onto a griddle, in a cast iron pan or nonstick skillet over medium heat. Pour ⅓ cup batter onto the buttered pan and allow pancakes to cook for 3 to 4 minutes. Once you see the edges begin to cook and air bubbles popping on the surface, flip pancakes and cook for an additional 3 minutes.
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Transfer finished pancakes onto a baking sheet (you can keep finished pancakes in a warm [200˚F] oven while the remaining pancakes cook) and repeat until all the batter has been used.
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Serve pancakes with the brown sugar, buttermilk syrup and more butter, if desired.
Calories: 1009kcal Carbohydrates: 146g Protein: 13g Fat: 44g Saturated Fat: 27g Cholesterol: 187mg Sodium: 1264mg Potassium: 419mg Fiber: 3g Sugar: 104g Vitamin A: 1493IU Vitamin C: 3mg Calcium: 357mg Iron: 3mg
