Gingerbread Pancakes with Butterscotch Apples

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 large eggs 
• 0.3 cup granulated sugar 
• 1.3 teaspoons ground cinnamon 
• 1.5 tablespoons ground ginger 
• 1 tablespoon juice of lemon fresh
• 0.3 cup brown sugar light packed
• 3 tablespoons blackstrap molasses 
• 1 pound delicious apples peeled sliced
• 0.5 teaspoon salt 
• 0.8 cup unbleached all purpose flour 
• 2 tablespoons butter unsalted
• 1.5 teaspoons vanilla extract 
• 3 tablespoons vegetable oil plus more for cooking the pancakes

Equipment

• bowl
• frying pan
• oven
• measuring cup

Directions

1. Preheat the oven to 200°F. Melt the butter in a large skillet over medium heat.
2. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles.
3. Remove from the heat and stir in the vanilla; transfer to a serving dish and set aside.
4. Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt in a small bowl.
5. Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture is just combined but not smooth.
6. Add additional water if necessary to reach the consistency of pancake batter.
7. Brush a nonstick skillet with a little oil; heat over medium-low heat.
8. Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked.
9. To serve, divide the pancakes among dessert plates and top each serving with some of the apples.
10. Taste
11. Book, using the USDA Nutrition Database
12. From Sara's Secrets for Weeknight Meals by Sara Moulton Copyright (c) 2005, by Sara Moulton. Published by Broadway Books.A graduate of the Culinary Institute of America, Sara Moulton currently hosts the Television Food Network's brand-new series Sara's Secret's as well as Cooking Live with Sara Moulton. She also serves as executive chef for Gourmet and food editor for Good Morning America, appearing on the show frequently. She lives in New York City with her husband and two children.