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Categories:
apples butter cinnamon allspice brown sugar _____ apples milk sour cream eggs butter brown sugar vanilla flour baking powder baking soda salt cinnamon allspice
Viewed: 79 - Published at: 2 years agoIngredients
- FOR THE GLAZE:
- 2 whole Large Apples Cored, Peeled, Sliced
- 1 whole Large Pear Cored, Peeled, And Sliced
- 6 Tablespoons Butter
- 1/4 cups Water
- 1 dash Cinnamon
- 1 dash Allspice
- 1/2 cups Brown Sugar
- _____
- FOR THE PANCAKES:
- 3 whole Large Apples
- 1/2 cups Milk, Plus More If Needed
- 1/2 cups Sour Cream
- 2 whole Eggs
- 2 Tablespoons Butter, Melted, Plus More For The Pan
- 2 Tablespoons Brown Sugar
- 1 teaspoon Vanilla
- 1-1/2 cup Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 1/2 teaspoons Cinnamon
- 1 dash Allspice
Method
- Note: RESERVE one large pear slice and blend with the pancake batter.
- This process is basically simple (don't be afraid of the long list), but you will need a blender and about 6 apples (less if they are large). I used about 7 small apples.
- FOR GLAZE:
- Melt three tablespoons of butter in a large skillet or saucepan on medium high heat. Once hot, throw in sliced apples and pears (remember to reserve one slice of pear for the pancake batter). Let simmer for 3-5 minutes. Add spices. Add about 3 tablespoons of the brown sugar. Let fuse together until sugar is melted and glossy and the apples and pears are completely softened (but not mushy).
- Take off heat and set aside to cool slightly.
- FOR THE PANCAKES:
- Heat a skillet on medium heat until water scatters. Throw apples, one pear slice, milk, sour cream and sugar in a blender and mix until smooth. Add the eggs, melted butter, and vanilla then blend those as well.
- Sift dry ingredients into a large bowl. Pour wet ingredients into the dry and mix until combined. If ingredients seem a bit dry (it will depend on the size of the apples), add a splash of milk or a little more sour cream.
- Add some butter to the skillet and dump three ladles of batter into the pan. Cook until bubbly, then flip.
- While the pancakes cook, heat a small saucepan on medium high heat and add the rest of the leftover butter and sugar and water (from glaze ingredients) and boil until ingredients combine.
- Meantime, take half of the pears and apples that are cooked and puree them in a blender. Once the glaze in the saucepan combines and simmers for 5-7 minutes, add the puree to it and continue to simmer for another 3 -5 minutes.
- Serve stacks of pancakes with apple and pear chunks, and with glaze dribbled over the top.
- You simply must make these for breakfast tomorrow. Your tummy and your tastebuds will be extremely grateful.
