Apple griddle cakes and butterscotch sauce

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

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Butterscotch sauce

1 cup packed brown sugar

2 tablespoons light corn syrup

1⁄2 cup heavy whipping cream

2 tablespoons unsalted butter

Griddle cakes

2 Gala apples, peeled, cored and diced

1⁄2 cup water

1⁄2 cup sugar

1 cup all-purpose flour

1⁄3 cup whole wheat flour

1 teaspoon baking powder

2 teaspoons ground cinnamon

1⁄2 teaspoon salt

1 egg, lightly beaten

1 cup buttermilk

1⁄4 cup melted butter, plus more for frying

Icing sugar, to garnish

Sliced dried apples, to garnish

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For butterscotch sauce, heat brown sugar and corn syrup over medium heat in small, heavy bottom saucepan. Cook until mixture is golden brown, stirring constantly with wooden spoon, about 6 to 8 minutes. Remove from heat; slowly add cream and butter. Return to heat and stir until smooth, about 6 minutes. Set aside to thicken and cool. Makes 1 cup.

For griddle cakes, in small saucepan, add diced apples and 1⁄2 cup water over medium heat; cook 2 to 3 minutes or until apples are soft but still in chunks. Set aside to cool.

Whisk together sugar, flours, baking powder, cinnamon and
salt in large bowl. In another bowl, beat together egg, buttermilk and butter. pour over dry ingredients. Mix in cooked apples and stir until batter is almost smooth.

Heat large skillet or griddle over medium heat; brush with butter. drop large spoonfuls of batter into skillet; cook
1 to 2 minutes per side or until underside is golden brown and centres are cooked. Repeat with remaining batter, brushing skillet with more butter as needed. dust tops of griddle cakes with icing sugar. Serve warm with butterscotch sauce and dried apples. Serves 6 to 8.

Griddle cakes can be made ahead and warmed in 350 ̊F oven for 4 to 5 minutes.