Apple Crumble Pancakes

When I was young , apple crumble was a classic family favorite. I grew up with many apple trees and other fruit-bearing plants in my backyard, and there were many days when my brother and his friends would come over and beg me to make them an apple crumble, which I gladly did, provided that they climb the trees to pick the apples.

As a very busy owner of a small business, I like to take full advantage of the one day that I have off, Sunday. Now I don’t usually eat a full pancake breakfast, but this Sunday I woke up with a rumbling stomach and a craving that could only be satisfied with pancakes. After looking through pancake recipe after pancake recipe, Hamid and I finally had the idea to create a pancake that was reminiscent of the apple that I used to make as a young girl.

Apple Crumble Pancakes

Makes 4 large pancakes

For the pancakes:
1 cup Nextjen Sprouted Gluten-free Artisan Buckwheat Pancake and Waffle Mix
1 cup milk of your choice
3 eggs
1 tsp butter or oil
1 apple, peeled, cored, and diced
1 Tbsp butter
1 tbsp sugar

1. In a small saucepan, melt 1 Tbsp butter and then add apple pieces and sugar. Stir occasionally over medium heat until the butter and sugar resemble a very light golden syrup and the apples are soft. Remove from heat and set aside.

2. Whisk together all other ingredients until smooth, set aside for 3 minutes (to allow the flour to hydrate).

3. While the batter is resting, heat a pancake griddle or a frying pan over medium heat (about 350 F)and lightly grease with oil or butter.

4. Ladle batter onto griddle/pan and place caramelized apple pieces on top, cook for 4-5 minutes, or until the pancake starts rising. Flip pancake and cook until it is cooked through, about 3-4 minutes.

For the crumble topping:
1/2 cup Nextjen All-Purpose flour
1/4 cup brown sugar
Pinch salt
Pinch cinnamon
1/4 cup butter, chilled and cut into pieces

1. Mix all dry ingredients in a medium-size bowl.

2. Cut the cold butter into the dry ingredients with a pastry blender, or use your hands until large
clumps start to form.

3. Bake at350 F (180 C) for 5-10 minutes, or until golden brown.

Top pancakes with more caramelized apple, fresh whipped cream, and crumble