Autumn Apple Pancakes with Walnut Caramel Syrup
this is like eating a caramel apple for breakfasttender pancakes smothered 
in apples and a buttery, caramel syrup. though this makes an elegant 
looking dish, it is really quite easy to put together. the apple slices 
are cooked in the syrup and piled on the pancakes. 
this recipe is sweet enough to work well for brunch. top it with whipped 
cream for a quick and unusual dessert. 
this recipe also works well as a topping for ice cream sundaes. 
  pancake recipe
2 cup  all-purpose flour
2 Tbsp  sugar
2 tsp  baking powder
1 tsp  baking soda
1/4 tsp  salt
2 large  eggs
4 Tbsp  melted butter or oil
2 cup  buttermilk
  additional water if required
  topping recipe
2 or 3 medium  cooking apples
4 Tbsp  butter
1 tsp  cinnamon
1/4 tsp  nutmeg
1/8 tsp  ground cloves
1 Tbsp 
2/3 cup  brown sugar
1 cup  water
1/3 cup  walnut pieces
mix the dry ingredients together in a large bowl. 
mix the egg, butter, and buttermilk together in a small bowl. make a 
depression in the dry ingredients and add the liquid mixture. stir until 
moistenedsome lumps will remain. add more water to get the right 
consistency, if required. do not over mix. 
pour about 1/3 cup of batter onto a hot, lightly greased griddle. cook for 
about two minutes on medium heat or until the edges are set and the 
bubbles remain open. turn over and cook on the other side. 
peel, core, and thinly slice the apples. set aside. 
in a large saucepan, melt the butter over low heat. stir in the spices, 
cornstarch and brown sugar all at once. immediately add the water and stir 
until the sugar is dissolved. 
add the apples and cook over medium heat, stirring frequently, until the 
apples are nearly tender and the syrup is bubbly. while the apples are 
cooking, mix the pancakes. 
note: if you would like a thinner syrup, simply add a little more water. 
serve the pancakes hot topped with the cooked apples and syrup. 
source: <> 
(ID: 1387) Mirror: Mon, Sep 12, 2005

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