Our family has a standard breakfast rotation. Weekdays is a bowl of cereal, oatmeal or turkey and cheese sandwich. Rarely do we deviate this. Weekends on the other hand tend to be more elaborate. This is a kind of deal that I have with the kiddos. Eat your cereal and on Saturday and Sunday I’ll make something delicious!
Generally that delicious breakfast is eggs, sunny side up, hashbrowns and bacon. A family favorite and a must for either Saturday or Sunday breakfast. So there I have one weekend breakfast covered, for the other weekend day I can take two routes…
Route 1) call up the local French-ish bakery and have them deliver croissants, baguettes, apple turnovers, and other flaky delicacies. I like this route. No work involved and easy clean up.
Route 2) This will require a bit of premeditation. The worst question that can be asked in a Recipe Nomad’s house is what sounds good for breakfast? I literally have a 60 minute window between when I open my eyes and when my family expects to be served. That’s not a lot of time if you have to dig for ingredients, run to the market for tomatoes or whatever then rush back to prep it. By this time I have 3 kids screaming and trying to sneak in the pantry for Oreos.
For Route 2, I always have stocked the ingredients to make waffles, pancakes and a traditional Lebanese breakfast. These 3 meals will suffice to appease the masses around here.
Today I was in the mood for pancakes and since I still have a few apples left I decided to get a bit creative and whip up a batch of Cinnamon Pancakes with Apple Topping. Now I always eat one pancake and resist the urge to take a second or third but today was different. Oh my these pancakes were delicious and with the Apple Topping I completely omitted syrup. I mean come on.. Apples? So Healthy as I willfully ignore the brown sugar and butter!
I used my electric skillet to make the pancakes, this way I can do about 5 at a time. If you do not have an electric skillet you can simply use a pan on your stovetop.
Cinnamon Pancakes with Apple Topping (Makes 12-14 pancakes)
- 1 1/2 cups (750ml) Milk
- 3 T (45ml) Vinegar
- 2 Cups (250g) All-Purpose Flour
- 6T (90g) Sugar
- 3t (15g) Cinnamon
- 1t (5g) Nutmeg
- 2 t (10g) Baking Powder
- 1 t (5g) Baking Soda
- 1 t (5g) Salt
- 2 egg, lightly beaten
- 4 T (60ml) OilApple Topping
- 2 T Butter
- 2 Apples, peeled, cored, and diced
- 2 T (25g) Brown Sugar
- ½ t (2.5g) CinnamonDirections:
- Preheat oven to 200F (95C). you will use the oven to keep pancakes warm as you make the rest of the batter.
- Buttermilk: Whisk together milk and vinegar and set aside while you prep the rest of the ingredients.
- Pancake Batter: Combine all dry ingredients. Add eggs and buttermilk and stir the batter until combined. Batter should be lumpy.
- Making Pancakes: Lightly oil your skillet and turn it to 375F (190C). Using a 1/4 cup measuring cup, pour batter onto your skillet. Cook first side for 2 minutes and flip when bubbles form. Cook the other side for about 1-2 minutes. Remove from heat and keep warm in your preheated oven as you continue making the pancakes.
- Apple Topping: In a medium skillet, heat butter, apples, cinnamon and brown sugar, stirring occasionally until apples are tender but not mushy.
- Serve Apple Topping over warmed pancakes.