GINGERBREAD PANCAKES WITH BUTTERSCOTCH APPLES

Gingerbread Pancakes with Butterscotch Apples image

Provided by Tamara Tartaglia

Number Of Ingredients 14

2 Tbsp unsalted butter
2 large golden delicious apples (about 1 pound) peeled, cored, and sliced
1/4 c packed light brown sugar
1 Tbsp fresh lemon juice
1 1/4 tsp ground cinnamon
1/2 tsp table salt
1 1/2 tsp vanilla extract
3/4 c unbleached all purpose flour
1/4 c granulated suger
1 1/2 Tbsp ground ginger
1/2 tsp baking powder
1 large egg
3 Tbsp molasses
3 Tbsp vegetable oil, plus more for cooking the pancakes

Steps:

1. Preheat the oven to 200 F. Melt teh butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles. Remove from the heat an stir in the vanilla; transfer to a serving dish an set aside.
2. Meanwhile, in a small bowl stir together the flour, granulated suger, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt in a small bowl. Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture ia just combined but not smooth. Add additional water if necessary to reach the consistancy of pancake batter.
3. Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingewrbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown other side 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked.
4. To serve, divide the pancakes among 4 dessert plates and top each serving with some of the apples.