Autumn Apple Pancakes With Walnut Caramel Syrup Recipe

Ingredients for Autumn Apple Pancakes With Walnut Caramel Syrup

• Cooking Apples
• 2 tablespoons unsalted butter (for syrup) + 2 tablespoons unsalted butter (for pancakes)
• Cinnamon
• Nutmeg
• Ground Cloves
• 1/2 cup packed light brown sugar
• 2 tablespoons cornstarch
• 1 cup water
• Walnut Pieces
• All Purpose Flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Eggs
• 1 cup buttermilk

How to Make Autumn Apple Pancakes With Walnut Caramel Syrup

1. **Syrup:**
2. Peel, core, and thinly slice 2 medium apples. Set aside.
3. In a large saucepan, melt 2 tablespoons of butter over low heat.
4. Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 cup packed light brown sugar.
5. 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.
6. 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).
7. **Pancakes:**
8. 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.
9. In a separate bowl, whisk together 1 large egg, 2 tablespoons melted unsalted butter, and 1 cup buttermilk.
10. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay.
11. Add 2-4 tablespoons more buttermilk or water if needed to reach a pourable consistency.
12. Heat a lightly oiled griddle or frying pan over medium heat.
13. Pour 1/4 cup of batter onto the hot griddle for each pancake.
14. Cook for 2-3 minutes per side, or until golden brown and cooked through.
15. Serve the pancakes immediately, topped with the warm walnut caramel syrup.