My trip to Las Vegas (and bikini debut of the season) is approaching faster than my love handles can handle. Last time I went to Las Vegas, I dieted for three months beforehand – resulting in a state of absolute desperation and withdrawal from everything good in life. This time, I shortened the sentence to two weeks.
Conveniently, a religious holiday fell smack in the center of these two weeks, and I was forced to break the diet in the name of the Easter Bunny, and Jesus. Both of whom I am pretty sure would want me to eat these pancakes.
I did my best to finish them all in one day, but I couldn’t. At this very moment, there is one lone apple cinnamon pancake left in the refrigerator. One sole survivor from the Easter Pancake Massacre of 2013 – a competition in which I was the only participant… but more importantly, the victor.
I can’t stop thinking about that pancake in the fridge – all alone, drowning slowly in a pool of maple syrup. I should help it.
But alas – my swimsuit disagrees, gently reminding me that Las Vegas is a city where you to stand in your bathing suit in front of thousands of judgmental strangers, and are directly compared to the actual strippers sitting next to you.
And so I will leave that pancake in the fridge.
That is, until I inevitably break down sometime in the next three days and eat it.
But let’s pretend for now that I’m being strong. We’ll see how that works out.
For the pancakes:
- 3/4 cup chopped fresh apple (extra for garnish)
- 3 Tbsp. butter – 3 melted, 1 set aside
- 2 Tbsp brown sugar
- 3/4 tsp. ground cinnamon
- 1-1/2 cups all-purpose flour
- 2 Tbsp. granulated sugar
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 2 eggs, lightly beaten
- 1 cup apple juice
- 2 tsp. vanilla
- Nonstick cooking spray
- 1/2 c granola
- Pure maple syrup
For the topping:
- 1.5 tbsp butter
- 1.5 c fresh apple, thinly sliced
- 1/2 tsp ground cinnamon
- 2 tbsp brown sugar
Melt 1 Tbsp butter in a pan over medium heat. Add the chopped apples, cook until tender, about 3 minutes. Add in 1 Tbsp brown sugar and 1/4 tsp of the ground cinnamon. Cook until the sugar has mostly absorbed into the apples. Remove from pan, set aside.
Next, make the topping. (You could do this at the same time as the previous step, but I like to keep my chopped and sliced apples separated.) Add another 1.5 tbsp butter to the pan, then the sliced apples. Cook until tender, about 3 minutes. Add in 2 Tbsp brown sugar and 1/2 tsp of ground cinnamon. Cook until the sugar has mostly absorbed into the apples. Remove from pan, set aside.
In a medium bowl, stir together flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture; set aside. In a small bowl, combine eggs, apple juice, melted butter and vanilla. Add egg mixture to flour mixture. Stir just mixed through. Stir in the chopped apples. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter to a 4-inch circle. Cook over medium heat for 3-5 minutes on each side. You’ll know it’s time to flip when they look bubbly.
Mix the apple topping with 1/2c of granola. Top pancakes with mixture and maple syrup. Serve warm.