Clare's Cornmeal Apple Griddle Cakes with Homemade Cinnamon Syrup
Can a griddle cake be both light, fluffy and still have a bit of "bite" to them? Well these certainly do! The cornmeal adds just a touch of sweet toothiness ( I just made that word up) that sets these pancakes apart from all the rest. Adding the chopped apple really puts them over the top for an Autumn breakfast to remember.
Servings: 10 Pancakes
Ingredients
Dry Ingredients
- 1/2 Cup AP flour
- 1/2 Cup YELLOW corn meal
- 1 TBSP sugar
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
Wet Ingredients
- 1 Large Egg
- 1 Cup Sour Milk 1 TBSP Vinegar in 1 Cup milk, let rest for 5 minutes and you have sour milk
- 2 TBSP Vegetable Shortening MELTED!
Finishing Touch
- 1 Small Apple, peeled and pared cut into small dice. About 2/3 cup.
Cinnamon Pancake Syrup
- 1 Cup white sugar
- 1 Cup Brown Sugar
- 1 Cup Light Corn Syrup like "Karo"
- 1 Cup Water
- 1 Tsp Vanilla Extract
- 1/2 Tsp ground Cinnamon
- 1/2 Tsp Butter
Instructions
Dry Ingredients
- In a medium size bowl, combine all the dry ingredients.
Wet Ingredients
- In another bowl beat the Egg with a fork. Add the Sour Milk and the melted Vegetable Shortening and stir until well combined. Then pour the wet mixture into the dry ingredients and stir just until combined. Don't over mix. There should be a few little lumps
Finishing Touch
- Gently stir in the diced apple.
Cook
- Generously grease a large skillet or a griddle if you have one. Pour the batter into the hot skillet. I use about 1/3 cup for each pancake but you have to just eyeball the amount. Cook over medium heat until the tops are covered with bubbles, then flip them over and continue cooking until they are golden brown on the bottom. Serve with butter and warm Cinnamon Syrup.
Cinnamon Pancake Syrup
- In a small saucepan, combine all the ingredients. Bring to a boil, lower the heat and simmer for 5 minutes. Remove from heat and skim off any foam that may be on the top. Let it cool just a bit then pour over your pancakes and prepare to eat way more than you thought you could! ***Save any remaining syrup in a clean glass jar and store in the refrigerator. It will keep for several weeks.
