Sliced Apple Pancakes a la Plancha with Sherry Caramel Sauce

 


In this brunch recipe, the plancha – a thick, flat slab of cast iron – acts as a griddle for the grill, adding rich, caramelized flavor to cinnamon apple slices. Fluffy pancakes surround this sweet apple mixture and cook up evenly and quickly, thanks to the hot cast iron surface. Top with a generous drizzle of decadent Sherry Carmel Sauce for an indulgent finish worth getting out of bed for.


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Light brown sugar, packed 1 cup For the Caramel Sauce, place brown sugar, cream, cold unsalted butter and 1/8 tsp. sea salt in medium saucepan on medium heat. Cook and stir gently with a whisk until thickened, about 6 to 7 minutes. Carefully stir in sherry and 1 tsp. vanilla. Whisking constantly, cook 2 minutes longer or until sauce coats the back of a spoon. Remove from heat. Set aside.

For the Apple Pancakes, mix flour, milk, egg, 2 tablespoons of the melted butter, granulated sugar, vanilla, baking soda and 1/8 tsp. sea salt with a whisk in medium bowl until smooth.

3. Using a 2- to 2 1/2-inch round cookie or biscuit cutter, cut out center of each apple round to create an apple ring. Finely chop the center of the apples, discarding any core or seeds. Place apple rings and chopped apples in large bowl. Add lemon juice, cinnamon and nutmeg; toss to coat.

4. Heat plancha (flat cast-iron griddle) on grill over medium heat. Brush plancha with another 1 tablespoon melted butter. Place chopped apples on the plancha. Cook and stir until lightly browned, about 2 minutes. Move chopped apples to back of plancha.

5. Brush plancha again with remaining 1 tablespoon melted butter. Place apple rings on the plancha. Cook until golden and slightly softened, about 1 to 2 minutes per side. (Depending on the size of your plancha, may need to cook apples in batches. Or, cook the chopped apples first, followed by the apple rings.)

6. Place the chopped apples into center of each apple ring. Pour 1 to 2 tablespoons pancake batter directly over the chopped apples in center of each apple ring. Cook 1 to 2 minutes per side or until golden brown, turning when batter begins to set.

Heavy cream 1/2 cup
Unsalted butter 1/4 cup
McCormick Culinary® Mediterranean Sea Salt Fine Grind, divided 1/4 teaspoon
Sherry vinegar 2 tablespoons
McCormick Culinary® Vanilla Extract Pure 1 Fold, divided 1 1/2 teaspoons
Flour 1 cup
Milk 1/2 cup
Eggs 1 each
Unsalted butter, melted, divided 1/2 cup
Granulated sugar 1 1/2 tablespoons
Baking soda 1/4 teaspoon
Apples, sliced into 3/4-inch rounds 3 eaches
Lemon, juiced 1/2 each
McCormick Culinary® Ground Cinnamon 1 teaspoon
McCormick Culinary® Ground Nutmeg 1/4 teaspoon
Ingredients Quantities Instructions
Light brown sugar, packed 6 cups For the Caramel Sauce, place brown sugar, cream, cold unsalted butter and 1/8 tsp. sea salt in medium saucepan on medium heat. Cook and stir gently with a whisk until thickened, about 6 to 7 minutes. Carefully stir in sherry and 1 tsp. vanilla. Whisking constantly, cook 2 minutes longer or until sauce coats the back of a spoon. Remove from heat. Set aside.

For the Apple Pancakes, mix flour, milk, egg, 2 tablespoons of the melted butter, granulated sugar, vanilla, baking soda and 1/8 tsp. sea salt with a whisk in medium bowl until smooth.

3. Using a 2- to 2 1/2-inch round cookie or biscuit cutter, cut out center of each apple round to create an apple ring. Finely chop the center of the apples, discarding any core or seeds. Place apple rings and chopped apples in large bowl. Add lemon juice, cinnamon and nutmeg; toss to coat.

4. Heat plancha (flat cast-iron griddle) on grill over medium heat. Brush plancha with another 1 tablespoon melted butter. Place chopped apples on the plancha. Cook and stir until lightly browned, about 2 minutes. Move chopped apples to back of plancha.

5. Brush plancha again with remaining 1 tablespoon melted butter. Place apple rings on the plancha. Cook until golden and slightly softened, about 1 to 2 minutes per side. (Depending on the size of your plancha, may need to cook apples in batches. Or, cook the chopped apples first, followed by the apple rings.)

6. Place the chopped apples into center of each apple ring. Pour 1 to 2 tablespoons pancake batter directly over the chopped apples in center of each apple ring. Cook 1 to 2 minutes per side or until golden brown, turning when batter begins to set.

Heavy cream 3 cups
Unsalted butter 1 1/2 cups
Sea Salt, Mediterranean Fine Grind 1 1/2 teaspoons
Sherry vinegar 3/4 cup
Vanilla Extract, Pure, 1 Fold 3 tablespoons
Flour 6 cups
Milk 3 cups
Eggs 6 eaches
Unsalted butter, melted, divided 1 1/2 cups
Granulated sugar 1/2 cup
Baking soda 1 1/2 teaspoons
Apples, sliced into 3/4-inch rounds 1 1/2 dozen
Lemon, juiced 3 eaches
Cinnamon, Ground 2 tablespoons
Nutmeg, Ground 1 1/2 teaspoons
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 561 kcal


Total fat 25 g


Saturated fat 15 g


Cholesterol 112 mg


Sodium 221 mg


Carbohydrate 77 g


Dietary fiber 4 g


Protein 7 g


Plating Instructions: To serve, stack 2 apple pancakes on a plate and drizzle with about 2 tablespoons Sherry Caramel Sauce. Top with fresh whipped cream, if desired. (Cover and store remaining sauce in refrigerator for another use).


Site Search
Recipe Search






Recently Viewed
No Recipe or Products Recently Viewed.
Chef Zone
Sign up for product, trend & recipe guides, operator panels and more. Sign Up Here
our brandsMcCormick CulinaryOld BayZatarainsThai KitchenLawrys