Great Harvest Baked Caramel Apple Pancake & Home-Baked Donuts (with Vegan option)

4:16 AM, Dec 8, 2013   |    comments
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Great Harvest Baked Caramel Apple Pancake

Ingredients:
3 medium apples, peeled, cored, and sliced 1/2 inch thick
2 ¼ cups Great Harvest Pancake Mix
2 eggs
1 ½ cups water + 1 Tbs. water
1 tsp. vanilla extract
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
1 ½ Tbs. melted unsalted butter + 4 Tbs. unsalted butter
¼ cup honey
½ cup granulated sugar
½ cup brown sugar + ¼ cup brown sugar
1 cup pecans or walnuts

powdered sugar

Preparation:
Preheat oven to 375 degrees
Place a 10-12 inch oven-safe non-stick skillet, well-seasoned cast iron or stainless steel pan over a medium flame on the stove to preheat.*

In medium bowl, gently mix together Great Harvest pancake mix, the 1 ½ cups of water, vanilla, egg, melted butter, cinnamon, and nutmeg until just blended and small lumps still appear. The mixture needs to sit for at least five minutes to thicken slightly while you prep your other ingredients.

Add the remaining four tablespoons butter, the honey, the granulated sugar, the ½ cup brown sugar, and the 1 Tbs. of water to the skillet. Stir to coat the bottom of the pan with a wooden spoon or a heat-proof rubber spatula.

Allow too cook, stirring constantly 8-10 minutes until moisture has evaporated and mixture is a deep caramel color.

This mixture will be extremely hot so caution should be taken not to get burned. Immediately add apples carefully and stir to coat. Allow to cook for an additional minute until the apples are slightly softened.

Pour in the prepared batter and spread evenly over the apples. Sprinkle the top with the remaining ¼ cup brown sugar and the nuts.

Return the pan to the oven and bake for approximately 20-25 minutes, until cake tester or toothpick comes out clean.

The baking time will vary depending on your oven and pan size.

Allow to cool for a few minutes. Place a round plate underneath and carefully invert the pancake. Sprinkle with powdered sugar, cut into wedges and serve. Serves 4-6

* If you do not have an oven-safe skillet, it is possible to transfer the caramel mixture to a baking dish and pour the pancake batter over, but the baking time will likely increase significantly due to heat loss.

 

Home-Baked Donuts (with Vegan option)

Makes 12 donuts
Ingredients: 2 2/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking soda
2 teaspoons ground nutmeg
1 teaspoon salt
1 cup milk (soy, almond, or rice milk)
¼ cup canola oil
¼ cup white or apple cider vinegar

1 teaspoon pure vanilla extract

Preparation:
Preheat the oven to 375 degrees.

If needed, lightly grease two donut pans.

In large bowl, whisk all doughnut dry ingredients: flour, sugar, baking soda, nutmeg & salt.

In medium bowl, whisk all donut wet ingredients: milk, oil, vinegar, and vanilla.

Add wet ingredients to dry & whisk together quickly until just combined. Don't over mix!

Using a pastry bag or plastic bag with the tip cut, pipe batter into the prepared donut pans.

Bake for 10 to 12 minutes.
? Remove the pan from the oven and let sit 5 minutes before un-molding.

Decorate donuts:

Dip each donut into the glaze, covering the top. Twist the donut as you remove it from the glaze to give it a nice finish and prevent dripping.
Immediately apply sprinkles as desired onto the glaze and let set
Chocolate Glaze
¼ cup semisweet chocolate chips (can use dairy-free)
2 tablespoons plus 1 teaspoon milk (soy, almond, or rice milk)

 ½ cup powdered sugar

In a double boiler or microwave, melt the chocolate chips and milk together.

Whisk in the powdered sugar until smooth.Let sit for 5 minutes before glazing so it thickens and any sugar clumps dissolve.

Traditional Glaze:

1 cup powdered sugar 2 tablespoons milk (soy, almond, or rice milk) In a small bowl, whisk the powdered sugar and nondairy milk until smooth.

Optional toppings:
Rainbow or chocolate sprinkles, chopped toasted nuts, shredded coconut, mini chocolate chips.