Name: Gingerbread Pancakes with Butterscotch Apples
Total time: 40 minutes
Yield: Makes 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 large Golden Delicious apples (about 1 pound), peeled and sliced; 1/4 cup packed light brown sugar; 1 tablespoon fresh lemon juice; 1 1/4 teaspoons ground cinnamon; 1/2 teaspoon table salt; 1 1/2 teaspoons vanilla extract; 3/4 cup unbleached all purpose flour; 1/4 cup granulated sugar; 1 1/2 tablespoons ground ginger; 1/2 teaspoon baking powder; 1 large egg; 3 tablespoons molasses; 3 tablespoons vegetable oil, plus more for cooking the pancakes

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Gingerbread Pancakes with Butterscotch ApplesCookbook cover image courtesy of Random House

If it makes sense sometimes to eat breakfast for dinner, why not breakfast for dessert? These pancakes are perfect for the fall, when apples are in season and gingerbread spices are on the mind. My apple of choice is the Golden Delicious because when cooked, it becomes honeyed and intense, but you can use any apple that holds its shape. Don't try this with McIntosh; they disintegrate into mush.

Recipe notes

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