Smiling Apple Pancakes
Servings: 12
Ingredients:
| Nutritional Info | |
| Per pancake with 2 tbsp (25 ml) syrup: about | - |
| cal | 250 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 48 g |
| fibre | 1 g |
| chol | 23 mg |
| sodium | 213 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 9% |
| vit A | 3% |
| vit C | 7% |
| folate | 9% |
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1-1/2 cups (375 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tbsp (15 mL) granulated sugar
1/2 tsp (2 mL) salt
1-1/2 cups (375 mL) milk
1 cup (250 mL) grated peeled apple
1 egg
3 tbsp (50 mL) vegetable oil
24 raisins or dried cranberries
12 thin slices apple
Cinnamon Brown Sugar Syrup:
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) corn syrup
1/2 cup (125 mL) apple juice
1 tbsp (15 mL) butter
1/4 tsp (1 mL) cinnamon
Preparation:
Cinnamon Brown Sugar Syrup: In saucepan, cook sugar, corn syrup, apple juice, butter and cinnamon over medium-high heat until sugar is dissolved. Keep warm. (Make-ahead: Cover and refrigerate for up to 1 week.)
In bowl, whisk together flour, baking powder, sugar and salt. In large bowl, whisk together milk, apple, egg and 2 tbsp (25 mL) of the oil. Add flour mixture and stir until almost smooth.
Heat large nonstick skillet over medium heat; brush with some of the remaining oil. Using 1/4 cup (50 mL) for each pancake, pour batter into skillet. Arrange 2 raisins and 1 apple slice on each pancake to resemble face. Cook until bubbles break on surface and bottom is golden brown, about 2 minutes. Turn and cook until second side is golden brown, about 1 minute. (Make-ahead: Stack between waxed paper; freeze in airtight container for up to 2 weeks. Reheat in microwave or toaster.) Serve with syrup.
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