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Recipe: Caramelized Apple Pancake Syrup
Don’t get me wrong, I like pancakes. But sometimes the expression “Flat as a pancake,” describes my enthusiasm for this dish. Unadorned, they’re pallid, uneven, and large-pored. This describes my skin without make-up. It’s not something you should be serving guests before noon. Oh, sure I can drizzle them with maple syrup, but sometimes you need to shake things up a bit. It’s apple season and since I put apples in the pancakes, why not put apples on the pancakes as well. The results? A pan of goopy, butterscotchy fruit that cooked in the time it takes to make a supporting batch of flap jacks. So decadent and sweet, it’s enough to make the maple syrup sulk. What do you put on your pancakes? Caramelized Apple Syrup Serves 4 to 6 Ingredient List 4 to 6 large apples, peeled, cored and sliced 1/2 cup unsalted butter 1/2 cup firmly packed brown sugar In a large skillet, over medium-low heat, melt: 1/2 cup unsalted butter When the butter has melted and is just beginning to bubble, add: 1/2 cup brown sugar, firmly packed When the sugar dissolves, increase the heat so the sauce is bubbling but doesn’t burn. Add and toss to coat: 4 to 6 large apples, peeled, cored and sliced Continue cooking until the fruit is tender-crisp and the syrup is thick but still pourable. While still hot, spoon a few caramelized apples over freshly made pancakes. Drizzle with the pan syrup. If the syrup cools too much to pour, simply reheat over low. related searches : Recipe
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