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Autumn Apple Pancakes With Walnut Caramel Syrup

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“What a way to wake up. Start with the syrup so it will be waiting, ready and hot, to crown the cakes. It doesn't have to be autumn to fall in love with these.”
READY IN:
40mins
YIELD:
6 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. SYRUP:
  2. Peel, core, and thinly slice the apples, set aside (this is fast work with the food processor).
  3. In a large saucepan, melt the butter over low heat.
  4. Stir in the spices and brown sugar all at once.
  5. Mix the cornstarch into the 1 cup of water until dissolved and immediately add the water mix, stir until the sugar is dissolved.
  6. Add the apples and cook over medium heat, stirring frequently, until the apples are nearly tender and the syrup is bubbly.
  7. While the apples are cooking, make the pancakes.
  8. Serve.
  9. Note: If you would like a thinner syrup, simply add a little more water.
  10. PANCAKES:
  11. Mix the dry ingredients together in a large bowl.
  12. Mix the egg, butter, and buttermilk together in a small bowl.
  13. Make a depression in the dry ingredients and add the liquid mixture.
  14. Stir until moistened, some lumps will remain.
  15. Add more water to get the right consistency, if required.
  16. Do not over mix.
  17. Pour about 1/3 cup of batter onto a hot, lightly greased griddle.
  18. Cook for about two minutes on medium heat or until the edges are set and the bubbles remain open.
  19. Turn over and cook on the other side.

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