The Cheesecake Factory

Caramel Apple Pancakes

Servings: 4 (2 pancakes each)

Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
Heat 1/4 tsp of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.
Divide the apple pie filling in half, set aside one half. Sprinkle a little bit of the first half randomly amongst the pancakes.
Randomly drizzle a little bit of the cinnamon swirl in between apples on the pancakes.
Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up, and little air bubbles start appearing over the top surface of the pancakes.
Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
Place two pancakes onto each serving plate. Divide the reserved apple pie filling between the four servings, mounding it on the center of the top pancakes.
Drizzle a little caramel over the apples.
Sprinkle with Granola and powdered sugar.
Top the pancakes with the whipped cream and serve with warm maple syrup.

*Many quality ingredients can be found at your local grocery store or simple recipes can be found online.

Cinnamon Swirl

Yield: 1 cup

Melt the butter in a small pot. Add the brown sugar and cinnamon into the pot and cook until the sugar melts.
Add the cream into the pot and whisk to incorporate.
Allow mixture to cool until safe to handle before using.