happy happy fall everyone!
it sure doesn’t feel like fall in the twin cities today! it’s supposed to reach the mid-70s this afternoon and i’m so excited! to take advantage of getting in one more evening run (without having to get all bundled up)!
anyways, lately i’ve been a very good housewife and have been making a big breakfast for Jesse and i every sunday morning. and every sunday morning for the last 6 weeks or so breakfast has been pancakes! i’m obsessed with them. for as long as i can remember when going out for a breakfast i’ve ALWAYS ordered the pancakes. i love the texture, and the flavor, and the sweetness of the syrup and the sugar high that comes about an hour later 🙂
normally i like to top my pancakes with syrup and berries, but ever since fall (and apple season) has rolled around i’ve discovered hot apples, thanks to my mom! my parents came to town a few weeks ago and brought a bagful of apples from their own trees, and Mom suggested hot apples for our pancake topping instead of berries, I was in. And I haven’t been back to berries yet…
over the last year or so i’ve been experimenting with several healthier versions of the classic diner style pancake. i’ve fallen hard for 2 recipes.
minus the Blueberry and Strawberry Maple syrup, because, well Apples!
i really hope you all get a chance to try these amazing pancakes with the apple topping! if you do, please let me know how it went!
Interested in the apples? here is the recipe:
2-3 medium apples, cut into wedges
3 tsp cinnamon + a sprinkle
1/3 C. water
- Cut apples into wedges (I like to use my corer, and then slice each wedge in half)
- Add apples cinnamon and water to a sauce pan and heat over low heat for approx 20 minutes, stirring occasionally
- When apples are soft to your liking, strain out water, place apples in a serving bowl and give an extra sprinkle of cinnamon
- Serve with maple syrup
until next time,