Autumn Apple Pancakes With Walnut Caramel Syrup

Recipe by Annacia
READY IN: 40mins
YIELD: 6 pancakes




  • SYRUP:
  • Peel, core, and thinly slice the apples, set aside (this is fast work with the food processor).
  • In a large saucepan, melt the butter over low heat.
  • Stir in the spices and brown sugar all at once.
  • Mix the cornstarch into the 1 cup of water until dissolved and immediately add the water mix, stir until the sugar is dissolved.
  • Add the apples and cook over medium heat, stirring frequently, until the apples are nearly tender and the syrup is bubbly.
  • While the apples are cooking, make the pancakes.
  • Serve.
  • Note: If you would like a thinner syrup, simply add a little more water.
  • Mix the dry ingredients together in a large bowl.
  • Mix the egg, butter, and buttermilk together in a small bowl.
  • Make a depression in the dry ingredients and add the liquid mixture.
  • Stir until moistened, some lumps will remain.
  • Add more water to get the right consistency, if required.
  • Do not over mix.
  • Pour about 1/3 cup of batter onto a hot, lightly greased griddle.
  • Cook for about two minutes on medium heat or until the edges are set and the bubbles remain open.
  • Turn over and cook on the other side.