Apple Pie Pancakes & Spiced Whipped Cream
Recipe by Executive Chef, Alexis Aquino
1 beaten egg
1 cup milk
2 or 3 tablespoons melted butter (+ extra for cooking pancakes)
6 Apples (Fuji, Gala, Red Delicious), 5 cut into ½ inch wedges, 1 cut into thin slices
8 oz. Heavy Cream
¼ cup Sugar (for apples)
Ingredients
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
½ tsp Cinnamon, ½ tsp Cinammon (and extra for whipped cream)
¼ tsp Nutmeg (for whipped cream)
½ tsp Vanilla Extract (for apples)
½ tsp Vanilla Extract (for whipped cream)
¼ cup Sugar (for apples)
¼ cup Sugar (for whipped cream), 2 tbl Sugar (for pancakes)
½ tsp Vanilla Extract (for apples)
½ tsp Vanilla Extract (for whipped cream)
¼ cup Sugar (for whipped cream)
2 tbl Sugar (for pancakes)
Utensils
Cutting Board
Container
Measuring Spoons and Cups
Chef's Knife
Mixer
Sauté Pan
Fridge
Skillet
Peeler
Mixing Bowl
Whisk
Cooking Instructions
Mix the flour, baking powder, baking soda, salt, & sugar in a container.
Mix the egg, milk and melted butter in a bowl.
Add the dry ingredients into the bowl and mix until fully incorporated.
Place in the fridge to set.
Melt butter in a large sauté pan and add apples, sugar and cinnamon.
Over a medium flame, cook apples until they soften and begin to release liquid. Set aside.
Pour the heavy cream, sugar, cinnamon, nutmeg and vanilla extract into a kitchen aid.
Using the whisk tool, blend the cream until whipped into medium peeks. Set aside in the
fridge.
Heat a large skillet over a medium-high flame.
When hot, add a teaspoon of butter and allow it to melt.
Once melted, pour the pancake batter into the middle of the butter and allow it to spread into a circle the desired size of the pancakes.
When the pancake begins to bubble in the middle flip it, the pancake should be a deep golden brown.
Cook on the opposite side for a minute then remove from the skillet.
Serve topped with the apples and whipped cream.