Description
Gingersnap pancakes topped with apple crisp and drizzled with maple syrup make a delicious breakfast!
Ingredients
- 1 cup All-purpose Flour
- 3-½ teaspoons Baking Powder
- 1 whole Egg
- 1 teaspoon Kosher Salt
- 1 Tablespoon Granulated Sugar
- 3 Tablespoons Unsalted Butter, melted
- 1-¼ cup Whole Milk
- 1 whole Apple, Cored And Finely Diced
- 2 Tablespoons Gingersnaps, Crushed
- 1 cup Cascadian Apple Crisp Granola, Garnish
- Maple Syrup, Garnish
Preparation
Preheat a skillet or griddle to medium heat.
In a large bowl, combine flour, baking powder, egg, salt, sugar, butter, milk, apple, and crushed gingersnaps. Once the batter is combined, pour about 1/4 cup sized scoops of the batter onto the skillet leaving space in between the cakes. Brown on both sides. Remove cooked pancakes to a plate. Repeat process until all the batter has been used.
To serve, stack the pancakes, garnish with Cascadian Apple Crisp granola, and maple syrup!
