For the past year or two, I’ve become obsessed with reading food blogs. I just can’t believe how many great recipes there are out there. Oh, and the food photography – amazing! I get such inspiration from reading these blogs. I’m constantly trying new recipes and modifying them to become my own. Baking is a hobby of mine, it’s also a way for me to deal with stress, and a way to share my love for sweets with the people around me. But, there’s still so much that I haven’t discovered about baking yet. I want to improve my skills and learn more! This blog will document my journey in mastering the art of baking. My failures, successes, and any tips I gather will all be shared here :)
The first recipe I want to share is Cinnamon Roll Griddlecakes with Apple Walnut Topping. I stumbled upon this recipe about a year ago, and just after one bite I immediately stowed it away in my recipe book.
Cinnamon Roll Griddle Cakes with Apple Walnut Topping
Adapted from The Best of Inn Cuisine
For the Griddle Cakes
dry ingredients
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat pastry flour (may substitute whole wheat flour or white whole wheat flour)
- 1 & 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 tablespoon ground cinnamon
wet ingredients
- 1 extra-large egg, beaten
- 1/2 cup buttermilk (may substitute milk) *see note in recipe
- 1 tablespoon corn syrup (I suggest Karo Lite)
- 2 tablespoons melted butter
- 1/2 tablespoon pure vanilla extract
For the Apple-Walnut Topping
- 1 large apple (your favorite variety) peeled, cored and diced
- 1 tablespoon butter
- 3 tablespoons packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
For the Homemade Cinnamon-Roll Icing
- 1 cup confectioner’s sugar
- 1 & 1/4 teaspoons pure vanilla extract
- 3 & 1/2 to 4 & 1/2 teaspoons milk (start with less, may need more to obtain desired consistency)
In a large bowl, combine all 6 dry ingredients for griddle cakes, tossing to combine. In another, smaller bowl, combine all 5 wet ingredients, whisking to combine. Pour wet mixture into dry ingredients, stirring gently until just combined. *Note: if using buttermilk, batter may appear a bit thick—add plain milk by the single tablespoons to thin out as necessary. If using milk in place of buttermilk—batter may appear thin—it will thicken as it rests. Allow batter to rest for at least 10 minutes while you prepare the other ingredients—batter will thicken as it rests.
Working with the apple-walnut topping ingredients, melt butter in a heavy-bottom saucepan; stir in brown sugar and cinnamon until smooth. Stir in apples, cover and cook over low to medium-low heat for 10 minutes (or until tender), stirring frequently. Remove from heat and stir in walnuts. Cover and set aside.
To make the homemade icing, combine all 3 ingredients in a bowl. Add more milk (or more confectioner’s sugar) as needed until desired consistency is reached.
Cook pancakes (dropping by the 1/4 cup or slightly less) onto hot, non-stick griddle or non-stick skillet that has been preheated over medium heat. Flip when bubbles appear on top and bottom is lightly golden. Cook second side until lightly golden. To serve, top with apple-walnut topping and drizzle with homemade cinnamon-roll icing.
Makes approximately 8 pancakes.
*Note: The ingredients list is long, but I promise you that these are super easy to make. By the way, I used Braeburn apples – one of my favorite apples of all time. Sweet and crisp!
Mostly Sweets 