Pancake Dipped Apples with Vanilla-Chai Syrup

There's nothing better on a slow weekend morning than a big batch of pancakes!  This fancy twist on dutch apple pancakes won't let you down. Remember this one when Mother's Day rolls around and fighting the crowds for brunch just isn't what she had in mind.

I chose Vanilla-Chai for this one because it is also fancy and the spices in it go well with apples.  If you prefer a more traditional flavor profile, use Spice Cake sugar instead.

What you will need:
1 batch of prepared pancake batter (see below for my home-made version)
1 cored and sliced apple (any variety) per person
coconut oil or butter 
1/2 C Vanilla-Chai sugar
1/2 C water

I used Jazz apples because they are tart and crisp, but you really could use any kind you like.  Slice them into 1/4-1/2" rounds and cut the core out.

Heat up a heavy skillet or cast iron pan over medium heat and add a bit of butter or coconut oil - whatever you like to use to fry up pancakes.

Grab some tongs and dip an apple slice into your batter to completely coat it.  

Carefully transfer it to the pan to cook on one side.  It takes a little longer to cook through than regular pancakes, so be patient and just watch for burning.  After the first side is nicely browned, flip it over and cook the other side.

Finish up with the rest of your apples!  

Now, it's time to make the syrup.  It's very quick and easy.  Combine your sugar and water into a small sauce pan and stir over medium heat until the sugar is dissolved and thickened just a bit.  It will thicken more as it cools.

Voila!  You have a very beautiful, all-natural spiced syrup.  Pour it on your pancakes or use it for dipping. If you like, add a pat of butter to round it out.









*Home-made Pancake Mix:
4 C all-purpose flour
3 T baking powder
2 tsp baking soda
1 tsp salt
3 T sugar

Use 1 C mix + 3/4 C milk + 1 egg per small batch
(if your house is dairy-free, use coconut, soy, or almond milk instead)