These carmelized apples are so quick and easy to make and taste heavenly. You can put them on top of the tangy pancake recipe below, or use them to top any pancakes or waffles. They would taste great on top of pork chops as well. This recipe makes two servings, so double as needed.
Carmelized Apples:
2 medium-sized crisp apples
1 Tablespoon Butter
1 Tablespoon Brown Sugar
dash of cinnamon (optional)
dash of nutmeg (optional)
Peel the apples and cut into slices about 1/4 inch thick. Melt butter in a skillet over medium heat. Add the apple slices, brown sugar, and spices. Cook the apples, stirring often, until they are dark golden brown and the juices have turned into a thick syrup. Make the apples before cooking the pancakes, but don't make them too far ahead - you want to serve the apples while still warm.
Tangy Pancakes:
These pancakes are thinner than regular pancakes, with a tanginess that comes from souring the milk with a little vinegar. These pancakes are perfect with the carmelized apple topping. (For a more traditional pancake, see my homemade pancake recipe in the recipe section.) This recipe only makes about 8 full sized pancakes or 12-16 silver dollar ones, so feel free to double it if needed.
3/4 Cup Soured Milk (put 1 Tablespoon white vinegar in a measuring cup, then pour in milk to equal 3/4 cup. Stir well and let sit 5 minutes).
1 Egg
3 Tablespoons melted butter
1 Cup Flour
1/2 teaspoon salt
1 teaspoon baking soda
In a mixing bowl, lightly beat the egg then add the milk and melted butter. Stir well. In a separate mixing bowl, mix the dry ingredients together and stir well. Add the dry ingredients to the milk and egg mixture, stirring just until the larger lumps are gone - do not try to get rid of all the lumps or it will be overmixed.
Pour onto a hot griddle (I like a cast iron pan for this). The pancakes are done when you see bubbles break on top AND the pancakes are starting to look "dry" around the edges.
Spoon the apples and some of the juice over the pancakes.
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