Americus Garden Inn
Cinnamon Roll Griddle Cakes with Apple Walnut Topping: Breakfast-Brunch
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.
<b>Pancakes</b><br> ½ cup all purpose flour<br> ¼ cup whole wheat flour (King Arthur brand preferred)<br> 1½ TBS sugar<br> ¼ tsp salt<br> 2 tsp baking powder<br> ½ TBS cinnamon<br> 1 egg, beaten<br> ½ cup milk<br> 1 TBS corn syrup (Karo brand preferred)<br> 2 TBS melted butter<br> ½ TBS vanilla extract<br>
In a large bowl combine flours, sugar, salt, baking powder and cinnamon.<br><br> In a medium bowl, combine eggs, milk, corn syrup, butter and vanilla.<br><br> Add dry ingredients to wet. Stir just until blended. Batter will appear thin.<br><br> Allow batter to rest at least 10 minutes. It will thicken as it sits.<br><br> Preheat griddle to appropriate temperature. Brush with canola oil.<br><br> Use ¼ cup batter per pancake. Flip when bubbles appear and bottom side is golden. Cook second side until golden.<br><br> Top with apple walnut topping, then drizzle with icing. Serve and enjoy immediately.
<b>Apple Walnut Topping</b><br> 1 large apple, peeled, cored, and diced (Braeburn preferred)<br> 1 TBS butter<br> 3 TBS brown sugar<br> ¼ tsp cinnamon<br> ¼ cup chopped walnuts<br><br> 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.
<b>Icing</b><br> 1 cup confectioners sugar<br> 1¼ tsp vanilla extract<br> 3½ - 4½ tsp milk (start with less, may need a little more)<br><br> Combine confectioners sugar, vanilla and 3½ tsp milk in a medium bowl. Add more milk, as needed, to bring icing to desired consistency.<br><br> Spoon icing into disposable zip lock plastic bag. Seal bag and snip off corner to drizzle icing onto pancakes.
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