But before you make the pancakes, you need to make the simple and simply wonderful apple topping, so that it is all ready to pop on top of the warm pancakes as they come off your griddle. All you need is an apple or two, some butter, a little brown sugar and a little cinnamon. Dice the apple into little pieces (no need to take off the skin, hurray!). Melt the butter in a small skillet over medium high heat and then add in your apples with the sugar and the cinnamon. Stir it around for just a few minutes until the apples are soft, and then set it aside to cool a little bit while you make pancakes!
The pancakes are an easy mixture of the usual pancake ingredients with those extra added ingredients. Measure out the batter in 1/4 cup increments (if you have a 1/4 cup measuring cup that’s the easiest way…you can just scoop it out) and cook them over medium heat – no hotter than that – until the bottom is golden brown and there are a few bubbles on the top. Flip ’em over, press down a teeny bit and cook the other side, still watching carefully. This recipe is going to make about 8 good sized pancakes, so you will probably need to do them in batches. You can keep the already-cooked pancakes warm in a 200 degree oven – just pop them on a cookie sheet while you cook up the others.
Once all the pancakes are done, scoop out a generous spoonful of apples and scatter on the top of each serving, and then drizzle on as much maple syrup as you like. Yep, this is kind of like dessert for breakfast…or dinner, depending on your schedule! And it’s guaranteed to make you not miss summer so much. Although I’m not gonna lie…I am kind of excited to take out my fall clothes.
- 2 apples, cored and diced
- 2 tablespoons butter
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- 1¼ cup flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- ¼ cup cooled coffee
- ¼ cup brown sugar
- 3 tablespoons molasses
- 2 tablespoons melted butter
- Maple syrup for serving
- Heat 2 tablespoons butter in a medium skillet until melted. Add apples, 1 tablespoon brown sugar, ¼ teaspoon cinnamon and stir until apples are softened, about 3-5 minutes. Transfer to bowl and set aside.
- Spray a griddle or large frying pan with nonstick spray, and heat oven to 200 if you are going to use it to keep the pancakes warm.
- Mix together flour, ginger, remaining cinnamon, baking powder and baking soda in a large bowl.
- Whisk together eggs, coffee, remaining brown sugar, molasses and melted butter. Add to flour mixture and stir until combined (don't worry if there are a few lumps!)
- Heat griddle over medium heat for 2 minutes. Scoop out ¼ cup of batter for each pancake and pour onto heated griddle. Cook until the underside is golden and there are a few bubbles on the top, peeking at the underside a few times to make sure the pancakes aren't cooking too fast. Flip, press down a little and continue cooking until the second side is done.
- If you need to cook in two batches, keep the first batch warm on a cookie sheet in the heated oven.
- Divide pancakes among plates, top with apple mixture and syrup and serve!