Breakfast

Stuffed Pancake Panini

Jr Iron Chef Vermont: Team TRRFCC

If you ever needed an excuse to spice up your traditional pancakes, this is it.  Fresh apples and crisp pancakes make this a delightful breakfast treat.

Prep Time

20 minutes

Cook Time

15 minutes

Yield

4 Pancake Panini

Ingredients

1 1⁄2 cups flour, whole wheat (King Arthur, if possible)
3 1⁄2 teaspoons baking powder
1 dash salt
1 1⁄2 cups milk
1 teaspoon vanilla extract
1 egg
3 tablespoons butter (melted)
6 apple (large )
  dash cinnamon, ground
  water
8 tablespoons cream cheese
  maple syrup

Instructions

  1. In a large bowl, mix dry ingredients together (leave out the cinnamon)
  2. Add milk, egg, and melted butter to dry ingredients.
  3. Heat a non stick pan to medium-high, spary with cooking spray and cook 1/4 cup pancake mixture.  Repeat with the rest of the batter.
  4. Press cooked pancakes in a panini pan.
  5. Core, peal, and slice apples.
  6. In a small pan, combine apples, cinnamon, and enough water to cover the apples halfway.
  7. Cook apples until heated through (not mushy).  Set aside.
  8. Choose consistent sized pancakes to pair up.
  9. On each pair, smear 1 tablespoon of cream cheese on each pancake.
  10. Arrange 5 apple slices in a pinwheel fashion on top of the cream cheese of one of the pancakes.
  11. Place the other pancake on top, cream cheese down.
  12. Cut into quarters and serve with maple syrup.