Cinnamon Pancakes with Apple Pie Filling and Molasses Whipped Cream

09.30.16 - BY Nona Raybern

Apple season is here!!! You guys, it’s apple season! And you know what that means? PANCAKES.

“That’s crazy, why would apple season mean pancakes?” Um, I’m not sure if you’ve ever had apple pie filling on top of your pancakes before, but that’s exactly what we’re going to do today and soon you too will yell “PANCAKES!” during apple season. This special version is one of my recipes that I call “Grandma’s Pancakes”. They’re wholesome, filling, with just the right touch of indulgence to make you want to take a nap on a Saturday afternoon.

So what fun item do we get to use today? The RSVP Apple Slicer-Corer-Peeler. Look at this green beauty below:

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This contraption will peel, core, and slice your apples all in one go. And when you’re making large volumes of pie filling, apple butter, or applesauce, this gadget is one of the most handy ones that you’ll find when it come to food preparation.

the filling

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So, I really tried to get some video of how easy it is to operate this kitchen tool. But let me tell you…I am not coordinated enough to turn a handle and hold a camera steady at the same time, so all I have for you are pictures. Pictures of the apple at the beginning and pictures (below) of the apple complete.

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Now, cut up that sliced apple into smaller chunks and then follow the below recipes to make the apple pie filling. Here, we see the mixture in the beginning stages of cooking (along with the infamous Ela Silicone Spoon!)

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And here we see it in all its gooey glory, ready to cool and put onto our pancakes.

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the pancakes

Okay, so we have this lumpy pile of dough, which will soon turn into delicious, fluffy, wholesome pancakes. You don’t necessarily have to use apple pie filling for these pancakes. The whole wheat flour, brown sugar, and coconut oil makes them just a smidge healthier than regular pancakes, and you can feel free to sub any kind of milk if you’re lactose intolerant (almond milk worked great in these!).

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Mmmmmm. PANCAKES. Seriously, is anything prettier than a perfectly fried pancake?

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the whipped cream

Okay, so now we set aside the pancakes and get to the whipped cream. So, I’m a weirdo when it comes to making whipped cream. I don’t like to get a huge Kitchenaid mixer our or use my handheld mixer if I’m just making a small batch of the stuff. Mainly because I hate doing dishes (seriously, who likes to do dishes?).

So I use this method called “The Karate Kid”. If you’ll remember from the 1986 classic Karate Kid II, there is a running drum sequence through the movie with the use of the Japanese hand drum the “den-den daiko”. Still don’t remember? Let me refresh your memory:

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Yes, Mr. Miyagi has been teaching Daniel about the drum techinique of fighting. Still don’t remember? Looks like you need to watch Karate Kid II this weekend.

Anyway, the technique is basically that you spin the handle of the whisk between your hands to create a similar motion like that of starting a fire in the wilderness. Is it more effort than an electric mixer? Not really. Less dishes? MOST DEFINITELY. Do you feel awesome doing it? Only if you’re also playing 80’s hair metal bands in the background. “I AM THE MAN WHO WILL FIGHT FOR YOUR HONOR…”

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Okay, so all of our components are ready to be put together into a glorious stack of pancakes. Now, you just have to eat them. And think about how every time you hear about Fall and apple season, you’re going to be making pancakes.

 

the recipe for “grandma’s pancakes”

For the pancakes

  • 1 cup whole wheat flour
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tbs brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 3 tbs coconut oil
  • 1 3/4 cup milk
  • Extra oil for cooking

 

For the apple filling

  • 2 cup sliced, peeled apples
  • 1 tsp lemon juice
  • 1 cup warm water, divided
  • 3 tbs corn starch
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 3/4 cup brown sugar

 

For the whipped cream

  • 3/4 cup heavy whipping cream
  • 1 tsp molasses

 

Pancakes:

  1. In a large bowl, whisk together the dry ingredients (flour, baking powder, salt, cinnamon, sugar). Set aside.
  2. In a smaller bowl, whisk the egg, milk, and vanilla together.
  3. Add the wet mixture to the dry mixture and stir together until just incorporated. Mix in the melted coconut oil and stir. Your mixture will be lumpy and sticky, but that’s exactly how you want it!
  4. Heat a griddle or pan to medium-low heat. Pour a small amount oil into the pan/griddle and then scoop and pour 1/4 cup of batter onto pan.
  5. Cook until the edges set and there are bubbles on the pancake (about 2 minutes). Flip and cook other side until browned.

Pie Filling:

  1. Put sliced apples into bowl with lemon juice and 1/2 cup water. Toss to prevent browning.
  2. In saucepan, whisk together remaining water and corn starch. Add nutmeg, cinnamon, and brown sugar and whisk until well blended.
  3. Add apple slice mixture to the saucepan and cook everything over low heat until mixture is thickened and apples are tender, but crisp.
  4. Allow to cool slightly before putting on pancakes.

For the whipped cream:

  1. Pour 3/4 cup of heaving whipping cream and 1 tsp molasses into a Pyrex measuring glass.
  2. Using large balloon whisk, whisk mixture by rubbing whisk handle back and forth between your hands (like you’re starting a fire). Whipped cream is done when peaks form.

 

Okay, put it all together and you have Grandma’s Pancakes! Voila and eat up, friends!

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