Apple Pie Pancake Dippers
Recipe type: Breakfast
Serves: serves 4 to 6
Pancake dippers are my answer to "breakfast on the run." Fill a paper lunch sack with mini pancakes that can be eaten walking to school or running to catch the bus. The yummy apple flavor means you won't need syrup.
  • 1 large Granny Smith apple
  • 2 tablespoons butter
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • Powdered sugar for garnish, optional
  1. Pre-heat oven to 400 degrees.
  2. Peel and core the apple, then dice it into small, ¼ inch chunks. Melt the butter in a small sauté pan and add the apple. Saute the apple until it softens. Stir in the cinnamon and brown sugar. Continue cooking until the brown sugar thickens into caramel and the apples begin to breakdown. Set aside to cool.
  3. Whisk the flour, granulated sugar, baking powder, baking soda and salt together in a large mixing bowl.
  4. Lightly beat the milk and egg together and pour into the well of the flour mixture. Gradually, mix the flour into the milk mixture until just blended.
  5. Fold the apples into the batter.
  6. Prepare a madeleine pan or mini-muffin tin with cooking spray or softened butter. Spoon batter into the molds and bake until the edges of the pancakes are golden brown, about 8 minutes.
Recipe by Everyday Southwest at