Apple Pie Pancakes
Recipe from Midwest Living

Top these fruit-spiked pancakes with maple syrup and toasted walnuts and serve for breakfast on a cool fall morning.



by 5  people


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Yield: 30 maple-leaf size pancakes or 10-12 standard-size pancakes
Prep Time: 20 mins
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Ingredients
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    1 1/2  cups 
    all-purpose flour
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    2   tablespoons 
    granulated sugar
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    1   tablespoon 
    baking powder
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    1/2  teaspoon 
    apple pie spice or ground cinnamon
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    1/4  teaspoon 
    salt
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    2   
    eggs, lightly beaten
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    1   cup 
    apple juice or 1/2 cup apple juice and 1/2 cup milk
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    3   tablespoons 
    butter, melted, or cooking oil
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    2   teaspoons 
    vanilla
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    1/4  cup 
    snipped dried apple or 1/2 cup chopped fresh apple
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    Nonstick cooking spray
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    Powdered sugar (optional)
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    Pure maple syrup
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    Coarsely chopped walnuts or pecans, toasted (optional)

Directions
1.
In a medium bowl, stir together flour, sugar, baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside.
2.
In a small bowl, use a fork to combine eggs, apple juice, melted butter and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in apple.
For each maple-leaf shaped pancake:

1.
Lightly coat the inside of a 3- to 4-inch metal maple leaf-shaped cookie cutter* or desired-shape pancake ring or metal cookie cutter* with nonstick cooking spray. Place the ring on the hot, lightly greased griddle to preheat for 2 to 3 minutes. Carefully spoon the batter into the ring or cutter, filling about 1/3 full (use a table knife to spread batter to all edges). Cook over medium heat about 2 minutes or until sides appear dry and start to pull away from ring or cutter. Carefully lift off ring with the handle or carefully lift cookie cutter with tongs. (Use the tip of a table knife to push pancake from ring or cutter, if necessary.) Turn pancake and continue to cook as directed. Recoat ring or cutter with cooking spray as needed and preheat before adding more batter.
For each standard-size pancake:

1.
Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter to a 4-inch circle. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry.
2.
Serve warm. If you like, lightly sprinkle pancakes with powdered sugar. Top with maple syrup and, if you like, toasted walnuts. Makes about 30 maple-leaf size pancakes or 10 to 12 standard-size pancakes.
Tip
  • To keep warm: Place cooked pancakes on oven-proof plate in 200 degrees F oven while cooking remaining batter.
Nutrition information
Per Serving: cal. (kcal) 143, Fat, total (g) 5, chol. (mg) 51, sat. fat (g) 3, carb. (g) 22, Monosaturated fat (g) 1, fiber (g) 1, sugar (g) 7, pro. (g) 2, vit. A (IU) 146, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 40, Cobalamin (Vit. B12) (g) 0, sodium (mg) 209, Potassium (mg) 76, calcium (mg) 111, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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