The kids and I decided that we needed breakfast for dinner night! Mike has been out of town and with that, we get to eat very simple. Plus we always try the weird recipes while he is gone so we don't get a lot of complaining :)! This new recipe I found today and is a keeper for sure. The pancake is dense, but I love the grated apples and cinnamon along with the caramel syrup on top.
We have been good all week with no sweets so I thought we would have a treat for dinner, plus Maddie just did her first talent show today at school and did awesome, so we have reason to celebrate!!!
Apple Fritter Cakes with Warm Caramel Sauce
Ingredients:
for the apple fritter cakes–
2 large apples (any variety)
2 eggs
1/2 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
3-4 tablespoons butter (for frying)
for the apple fritter cakes–
2 large apples (any variety)
2 eggs
1/2 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
3-4 tablespoons butter (for frying)
for the warm caramel sauce–
1/2 cup butter
1 cup packed brown sugar
1/4 cup cream or whole milk
dash of salt
1/2 teaspoon vanilla extract
1/2 cup butter
1 cup packed brown sugar
1/4 cup cream or whole milk
dash of salt
1/2 teaspoon vanilla extract
Directions:
Begin by peeling, coring and grating apples into a large bowl. You should yield approximately 2 cups. Into the apples, stir in milk, eggs and vanilla. Slowly stir in all dry ingredients until combined. Heat a large skillet over medium to medium-high heat. Grease liberally with butter. Drop batter by 1/4 cup onto hot surface. Once edges have browned, flip to cook other side (just like making pancakes). Remove hot cakes to a plate and cover with foil. Re-grease the pan with more butter and repeat until all the batter is cooked.
Begin by peeling, coring and grating apples into a large bowl. You should yield approximately 2 cups. Into the apples, stir in milk, eggs and vanilla. Slowly stir in all dry ingredients until combined. Heat a large skillet over medium to medium-high heat. Grease liberally with butter. Drop batter by 1/4 cup onto hot surface. Once edges have browned, flip to cook other side (just like making pancakes). Remove hot cakes to a plate and cover with foil. Re-grease the pan with more butter and repeat until all the batter is cooked.
To make the warm caramel sauce, melt butter and sugar together over medium heat while stirring occasionally. Let mixture simmer lightly until it starts to bubble and look foamy. Cook like this for 3-5 minutes. Stir in milk, salt and vanilla. Turn burner off, but leave caramel sauce on the hot stove until ready to serve. Pour into serving dish and serve with apple fritter cakes.
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