Cinnamon Roll Griddle Cakes with Apple Walnut Topping
Everyone loves cinnamon rolls for breakfast, especially with apple walnut filling and lots of icing. These griddlecakes, with their unique texture and delicious apple topping, recreate the delight in a pancake version.
½ cup all purpose flour
¼ cup whole wheat flour (King Arthur brand preferred)
1½ TBS sugar
¼ tsp salt
2 tsp baking powder
½ TBS cinnamon
1 egg, beaten
½ cup milk
1 TBS corn syrup (Karo brand preferred)
2 TBS melted butter
½ TBS vanilla extract
In a large bowl combine flours, sugar, salt, baking powder and cinnamon.
In a medium bowl, combine eggs, milk, corn syrup, butter and vanilla.
Add dry ingredients to wet. Stir just until blended. Batter will appear thin.
Allow batter to rest at least 10 minutes. It will thicken as it sits.
Preheat griddle to appropriate temperature. Brush with canola oil.
Use ¼ cup batter per pancake. Flip when bubbles appear and bottom side is golden. Cook second side until golden.
Top with apple walnut topping, then drizzle with icing. Serve and enjoy immediately.
Apple Walnut Topping
1 large apple, peeled, cored, and diced (Braeburn preferred)
1 TBS butter
3 TBS brown sugar
¼ tsp cinnamon
¼ cup chopped walnuts
Melt butter in a sauce or sauté pan. Stir in brown sugar and cinnamon until smooth. Stir in apples. Cook over medium-low heat for about 10 minutes (or until tender) covered, stirring often. Remove from heat and stir in walnuts.
1 cup confectioners sugar
1¼ tsp vanilla extract
3½ - 4½ tsp milk (start with less, may need a little more)
Combine confectioners sugar, vanilla and 3½ tsp milk in a medium bowl. Add more milk, as needed, to bring icing to desired consistency.
Spoon icing into disposable zip lock plastic bag. Seal bag and snip off corner to drizzle icing onto pancakes.