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?

[print_this]

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.

[/print_this]