Apple Pie Pancakes a la Mode

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Apple Pie Pancakes
Makes 3 triple-decker “cakes”

Note: You can make all the components ahead of time, just save the apple pie filling and the pancakes in separate containers in the fridge. I suggest warming everything very gently or bringing it back to room temperature before serving, but it’s not necessary.

Ingredients for the Apple Pie filling:
4 Granny Smith apples, peeled, cored and sliced thin – $3.89
2/3-cup brown sugar, lightly packed – stock
¼-teaspoon cinnamon – stock
¼-teaspoon nutmeg – stock
½-teaspoon lemon juice – stock
2 Tablespoons softened butter, chopped coarsely – stock
¼-cup toasted walnuts for topping (optional) – stock
Three big scoops of vanilla ice cream (optional) – $3.89

Ingredients for Oatmeal Pancakes – makes 9-10 pancakes (Adapted from a 2008 Gourmet recipe)
¾-cup Old Fashioned oats – $3.79
1½ cups milk – stock
1½ Tablespoons of white vinegar – stock
¾-cup whole wheat flour – stock
1½ teaspoons baking powder – stock
¾-teaspoon baking soda – stock
½-teaspoon cinnamon – stock
¼-teaspoon ground nutmeg – stock
1 egg, lightly beaten – stock
½-teaspoon vanilla extract – stock
½-teaspoon salt – stock
2 Tablespoons butter, melted + a pad or two for greasing the skillet – stock
1 Tablespoon packed brown sugar – stock
Grand total assuming “well-stocked” kitchen (and excluding “a la mode” accompaniments): $7.68
Cost per pancake tower: $2.56

Directions for Apple Pie filling:
1. Preheat the oven to 400 degrees

2. In a large bowl, combine the sliced apples, sugar, spices and lemon juice, tossing well. Pour the apple mixture into a 7X11 pan (or 9X13), and dot with 2 Tablespoons of butter.

3. Cover loosely with tinfoil and poke a small hole into the center to ventilate (I used a fork). Bake for 30 minutes. Remove tinfoil and bake for an additional 8 minutes. Cool uncovered at room temp for about 10 minutes.

Directions for the Oatmeal Pancakes:
1. In a small bowl, whisk together the milk and vinegar. Let sit for 5 minutes (you’re making a buttermilk substitute. You can also use the real thing if you keep it on-hand, like my mom).

2. In a medium bowl, soak the oats in ¾-cup of the “buttermilk” for 10 minutes.

3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

4. Add the lightly-beaten egg, melted butter, brown sugar, vanilla, remaining ¾-cup of buttermilk substitute and soaked oats to the dry ingredients. Stir until just combined.

5. Heat a large skillet or griddle over a med-high flame and brush with butter. Once piping hot, reduce flame to medium and pour in batter by the ¼-cupful. Cook each pancake for 1 minute or until air bubbles form and it’s golden, then flip and cook the other side. Repeat until all batter is cooked.

6. Assemble the Apple Pie Pancakes starting with a pancake, then a big scoop of apple filling, another pancake, another scoop of filling, then finish with a third pancake. Top with vanilla ice cream and toasted walnuts and drizzle with some of the juices rendered by the apples. You’ll have enough to make three triple-layer pancake “cakes.”