This recipe is something I came up with on the fly on one of our breakfast-for-dinner evenings.
My kids wanted pancakes and personally I’m a little tired of the usual butter and maple syrup toppings.
I found some green apples in the pantry; a flight of fancy my son thought he’d want to eat whilst we were shopping and then forgot about as soon as we got home.
Green apples are great for cooking because they tend to hold their shape and being winter, they inspired images of hot apple pie, the filling of which I felt would be great on pancakes.
I wasn’t wrong. My daughter ended up heaping them onto her plate and foregoing the pancakes altogether, ate the entire batch of cinnamon apples for dinner.
I figure that’s about as positive a testimony as any for this recipe.
Green apples are quite tart so I don’t add much lemon to the recipe; just enough to prevent them colouring too much but remember these apples are being mixed with cinnamon and sugar and will then be cooked down to a soft, caramelised mixture so colouring isn’t that big of a deal.
Adding sugar helps balance out the sourness and in this recipe, I’ve used 1 tbsp which I feel is enough but if you still find it too tart, add another tablespoon.
As I’ve said I’ve served this with pancakes but it’s also great with ice cream which again cuts through the tartness of the apples.
Custard would also be awesome with this dish so be creative and enjoy as you wish!