Apple Cinnamon Swirl Pancakes Recipe 465

CINNAMON APPLE PANCAKES

Steps:

• In a bowl, whisk together first four ingredients. In another bowl, whisk together eggs, milk, honey and oil; add to dry ingredients, stirring just until moistened. Stir in apple. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.

APPLE CINNAMON PANCAKES

Steps:

• Heat lightly greased electric griddle to 350°F. Cut apples into quarters; core. Finely chop half of 1 apple. Thinly slice remaining apple; set aside.
• Combine flour, sugar and baking powder in bowl; stir until well mixed. Add all remaining pancake ingredients; beat at low speed until well mixed. Stir in chopped apple.
• Drop 1/4 cupfuls of batter onto griddle; spread to 4 inches. Cook 2-4 minutes or until tops are bubbly. Turn pancakes; continue cooking 1-2 minutes or until cooked through.
• Melt 2 tablespoons Cinnamon Sugar Butter Spread in 12-inch nonstick skillet over medium heat; add sliced apples. Cook, stirring occasionally, 8-10 minutes or until apples are crisply tender. Remove from heat; stir in syrup. Serve topping over hot pancakes.

APPLE-CINNAMON PANCAKES

Steps:

• Preheat the oven to 250 degrees F.
• Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
• Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
• Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
• Serve the pancakes with butter and maple syrup or honey.

APPLE CINNAMON PANCAKES

Steps:

• Place apples in a blender. Add milk, flour, eggs, shortening, baking powder, salt, and cinnamon and blend until well mixed, scraping down sides of blender several times.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining batter.

CINNAMON ROLL PANCAKES

Steps:

• Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
• Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
• Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
• Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
• Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
• Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.

APPLE-CINNAMON SWIRL PANCAKES RECIPE - (4.6/5)

Steps:

• In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. Add almond (or soy) milk and egg replacer mixture and stir just until flour is moistened. (For thicker pancakes, use only 1 cup milk.) Let the batter rest for 5 minutes while the skillet heats. While the batter is resting, combine all of the "swirl" ingredients, using 2 tablespoons of the prepared batter. Heat a non-stick griddle or skillet (sprayed lightly with non-stick spray) over medium heat until a drop of water sizzles. Gently stir the walnuts into the batter. Pour batter by scant 1/4 cupfuls onto hot griddle. Immediately drizzle the cinnamon-apple batter over the top of each pancake in a swirl pattern. Cook until tops are bubbly and bubbles burst; edges will look dry. With a pancake turner, turn and cook until undersides are golden. Place on a warm platter; keep warm. Repeat until all batter is used, brushing griddle lightly with canola oil, if necessary, to prevent sticking. Serve pancakes with syrup or other topping as desired.