Cinnamon Pancakes with Maple Apple Topping

This recipe is an easy breakfast or brunch recipe that comes together with basic ingredients you may already have at home. It looks like more work than it really is. If serving more than 4, I would increase the recipe. This makes about 9 pancakes.

Recipe from Creme de la Crumb

For the Pancakes:

3/4 cup milk

1 1/2 tablespoons white vinegar 

1 cup flour

2 tablespoons sugar

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons mild oil (like canola)

For the Apple Topping:

2 tablespoons butter

2 apples, peeled, cored and diced

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1/3 cup maple syrup

Preheat skillet to medium high heat.

Whisk together the milk and vinegar and allow to rest for 5 minutes.

While the milk curdles, whisk together the flour, sugar, baking soda, baking powder and salt in a large bowl.

Whisk the egg and oil in tot he milk, then pour the wet ingredients in to the dry. Mix until just combined (do not over mix), some lumps are ok.

Spray your skillet with nonstick spray. Using a 1/4 measuring cup, pour batter in to skillet and begin making pancakes. Cook the pancakes for about 2 minutes before flipping, once you see bubbles forming and the edges look drier. Flip and cook another 1-2 minutes. Set aside when done and repeat with remaining batter.

Prepare the apple topping but combining the butter, apple, brown sugar, and cinnamon in a medium pan over medium heat. Cook 2-5 minutes, unit the apples are tender. Stir in the syrup and serve over your pancakes.

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