Apple season is upon us! Whether you’re visiting a farmers’ market, many of which are open through November, taking a trip to a local orchard, or simply grocery shopping, apples are everywhere right now.

Apples can be used in a variety of sweet and savory dishes: pies, tarts, muffins, stuffing, jam – just to name a few. But some folks struggle with what variety of apple is best to use for a recipe. Not all apples are the same! Some are sweet, others are tart. Some hold up during cooking, others are likely to break down. If you’re curious about the best apple to pick for your next food project, this post should help.

Pancakes are a favorite weekend breakfast in our house because they’re easy to make, and the leftovers
work great for our busy weekday breakfasts! These were a big hit recently in our house – the shredded
apple keeps the pancakes moist, and the apple syrup adds just the right amount of sweetness. It’s almost like having apple pie for breakfast!


Cooking for Kids: Apple Pancakes with Apple Syrup - (cool) progeny

Apple Pancakes with Apple Syrup

Prep: 10 mins | Cook: 20 mins | Serves: 4

Ingredients

For the pancakes

  • 1 gala apple, shredded
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/4 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cardamom (optional)
  • 1 large egg
  • 1 cup whole milk
  • 2 tablespoons canola oil
  • 1 teaspoon real vanilla extract

For the syrup

  • 1 gala apple, diced
  • 2 tablespoons salted butter
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup real maple syrup

Directions

For the syrup:

Melt 2 tablespoons of butter in a medium skillet over medium heat. Add 1 diced apple, sprinkle with 1 teaspoon of sugar and 1 teaspoon of cinnamon, and sauté the apples until they start to get soft – about 3 minutes. Pour in the syrup, and let it cook until the mixture gets bubbly. Reduce the heat to low to keep it warm while you make the pancakes.


Cooking for Kids: Apple Pancakes with Apple Syrup - (cool) progeny

For the pancakes:

Preheat a large non-stick skillet over medium-high heat while you make the pancake batter.

Combine the flour, 2 teaspoons sugar, baking powder, salt, 1 tablespoon cinnamon and 1 teaspoon ground cardamom in a medium mixing bowl. In a small bowl, whisk the egg, milk, oil and vanilla together, and then whisk it into the dry mixture, along with the shredded apple.


Cooking for Kids: Apple Pancakes with Apple Syrup - (cool) progeny

Make pancakes by pouring 1/4-cup of the batter into the preheated skillet. Let the pancakes cook for 3-4 minutes, or until the tops get bubbly. Flip the cakes and continue cooking for 1-2 minutes longer.

Continue this process until all the batter has been used up. {{Note: I usually have to reduce the heat to medium after the first batch of pancakes is done, otherwise they cook too fast.}}

Top the pancakes with the apple syrup mixture, and serve hot!