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Sorghum Apple Pie Pancakes

https://www.sorghumcheckoff.com/recipes/sorghum-apple-pie-pancakes/

Prep Time

15 Minutes

Make Time

20 Minutes

Yield

6

Sorghum Form

Fluffy sorghum pancakes spiced with cinnamon and topped with warm, caramelized apples for a cozy breakfast treat.

Ingredients

Apple Topping Ingredients:

  • 2 tbsp salted butter
  • 2 cups apples, unpeeled and chopped into 1/2-inch pieces
  • 3 tbsp light brown sugar
  • 1 tsp cinnamon

Pancake Ingredients:

  • 2 cups whole grain sorghum flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • Pinch of salt
  • 2 eggs
  • 4 tbsp melted salted butter
  • 1 tbsp sorghum syrup
  • 1 tbsp vanilla extract
  • 1 cup buttermilk
  • 1/2 cup water

Instructions

Apple Topping Instructions:

  1. In a medium skillet over medium heat, melt the butter.
  2. Add chopped apples, brown sugar and cinnamon.
  3. Cook, stirring occasionally, until the apples are soft and caramelized, about 6 – 8 minutes.
  4. Remove from heat and set aside.

Pancake Instructions:

  1. In a large bowl, whisk together the sorghum flour, baking powder, cinnamon and salt.
  2. In another large bowl, beat the eggs and mix in melted butter, syrup, vanilla, buttermilk and water.
  3. Pour the wet ingredients into the dry ingredients. Stir just until combined (batter may be a bit thick—add a splash of water if need to loosen slightly).
  4. Heat a lightly greased skillet or griddle over medium heat. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges start to set, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes, or until golden brown and cooked through.
  5. Repeat with remaining batter.
  6. Top warm pancakes with caramelized apple topping.
  7. Optional: drizzle with extra sorghum syrup for more sweetness.

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