Ingredients for Autumn Apple Pancakes With Walnut Caramel Syrup
- 2 medium cooking apples
- 4 tablespoons butter (2 tablespoons for syrup, 2 tablespoons unsalted for pancakes)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup packed light brown sugar
- 2 tablespoons cornstarch
- 1 cup water, plus 2-4 tablespoons as needed
- 1/2 cup chopped walnuts
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk, plus 2-4 tablespoons as needed
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Autumn Apple Pancakes With Walnut Caramel Syrup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Autumn Apple Pancakes With Walnut Caramel Syrup
- **Syrup:**
- Peel, core, and thinly slice 2 medium apples. Set aside.
- In a large saucepan, melt 2 tablespoons of butter over low heat.
- Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 cup packed light brown sugar.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1 cup water until smooth. Add to the saucepan, stirring constantly until the sugar dissolves and the mixture begins to thicken.
- Add the sliced apples and 1/2 cup chopped walnuts. Cook over medium heat, stirring frequently, until the apples are tender and the syrup is bubbly and thickened (about 10-15 minutes).
- **Pancakes:**
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 tablespoon granulated sugar.
- In a separate bowl, whisk together 1 large egg, 2 tablespoons melted unsalted butter, and 1 cup buttermilk.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay.
- Add 2-4 tablespoons more buttermilk or water if needed to reach a pourable consistency.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the pancakes immediately, topped with the warm walnut caramel syrup.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
154g
Fat
55g
Carbs
24g
