For a little morning indulgence, this Martinelli’s-infused pancake will have you glued to the breakfast nook!
Simply add a couple of splashes of Martinelli’s Apple Juice, mix in a few key ingredients and you’ll dazzle your taste buds.
Step 1: Preheat
Place an 8-inch cast iron skillet in the oven. Preheat to 425° F.
Step 2: Blend
Add eggs, milk, juice, flour, sugar, vanilla, salt and cinnamon to a blender. Blend on high until smooth and thin.
Step 3: Butter
Carefully remove the skillet from the oven and add butter. Swirl until melted.
Step 4: Bake
Pour the batter into the melted butter. Bake for 15-20 minutes until puffed and golden brown. Let sit for 15 minutes or until deflated.
Step 5: Whisk
Meanwhile, make the syrup. In a medium saucepan, whisk together the apple juice, lemon juice, sugar and cinnamon. Bring to a boil and let sit for 3-5 minutes or until the syrup has reduced and thickened. Remove from the heat and stir in the butter.
Step 6: Mix
Next, make the apples. In a large skillet, melt the butter. Add the apple, nuts and cranberries. Cook for 5 minutes or until the apples soften. Add the syrup and stir to coat.
Step 7: Enjoy
To serve, dust the pancake with powdered sugar then top with apple mixture.
Just like that, breakfast is served! Enjoy this sweet start to your day with real apple delight.
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