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This Weekend Cooking post is from Chef Michael Smith, who wrote one of my favorite cookbooks from this year, Chef Michael Smith's Kitchen- 100 Favourite Recipes (my review is here). Smith shares a special holiday memory of a dish his mother made for Christmas morning, Apple Pie Pancakes with Caramel Syrup.
One of my favorite parts of Christmas was breakfast! We’d all get
up and discover a beautiful tree and my mom would cook her heart out for us
before we even got to opening presents. She was famous for her pancakes, and on
Christmas morn they just might arrive tasting like Apple Pie.
Apple Pie Pancakes with Caramel Syrup
Stirring grated apple and cinnamon into my standard whole grain pancakes upgrades this breakfast staple into an a.m. treat. The recipe
can easily be doubled. Serves 4
For the caramel syrup
1 cup (250 mL) of sugar
For the pancakes
1 cup (250 mL) of all-purpose flour
1 cup (250 mL) of whole wheat flour
1 cup (250 mL) of any kind of rolled oats
2 tablespoons (30 mL) of baking powder
1 tablespoon
(15 mL) of cinnamon
1/2 teaspoon (2 mL) of salt
2 eggs
1-1/2 cups (375 mL) of milk (cow’s, rice, or soy)
1/4 cup (60 mL) of melted butter
2 tablespoons (30 mL) of brown sugar
1 teaspoon (5 mL) of vanilla
3 cups (750 mL) of grated local apples
A splash of vegetable oil
To make the caramel syrup, pour 1 cup (250 mL) of water into a small
saucepan over medium-high heat. Sprinkle in
the sugar, evenly distributing it over the water and taking care to avoid the inside edge of the pan.
Simmer
the mixture, without
stirring, until the water evaporates and leaves behind pure sugar syrup.
The temperature will rise, and in a few minutes the syrup will begin to lightly brown. Swirl the pan gently and continue cooking until the syrup is golden brown and fragrant.
Carefully pour in 1/4
cup (60 mL) of water to stop the cooking. It will sputter and sizzle. Continue heating, stirring until the water and caramel
dissolve into caramel syrup. Pour into a jar and refrigerate until cool and thickened.
Preheat your largest frying pan over medium-high heat. Meanwhile, in a large bowl, whisk together the
all-purpose flour, whole wheat flour, oats, baking powder, cinnamon, and salt, evenly distributing the finer
powders among the coarser ones. In a second
bowl, whisk together
the eggs, milk,
butter, sugar, and vanilla.
Stir in the grated apples, then pour the wet mixture into the dry one. Stir with a wooden spoon just until
a smooth batter forms.
Pour a splash of vegetable oil into your hot pan and swirl the pan to evenly coat the
bottom with a thin film. Spoon the batter into the pan, forming your choice of large or small pancakes. Cook, turning once, until deliciously golden brown on each side, about 5 minutes in total. Serve with the caramel syrup.
KITCHEN TIP
The key to great pancakes is the right pan
temperature—high enough to brown the outside but not so high that the exterior burns before the inside finishes cooking.
Your preheated pan
is at the perfect temperature when water drops dance on it without immediately evaporating (too hot) or just sitting and simmering (too cool).
