Smiling Apple Pancakes
This recipe makes 12 servings
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 |
Ingredients
- 1-1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1-1/2 cups milk
- 1 cup grated peeled apple
- 1 egg
- 3 tbsp vegetable oil
- 24 raisins or dried cranberries
- 12 thin slices apples
- Cinnamon Brown Sugar Syrup:
- 1 cup packed brown sugar
- 1/2 cup corn syrup
- 1/2 cup apple juice
- 1 tbsp butter
- 1/4 tsp 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.
- Keywords : Breakfast; Apples; Cinnamon; Skillet; Cranberries;
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