I’m not a syrup fan. Give me your pancakes, your biscuits, your rows of square waffle wells yearning to be filled with liquid sugar… and I will eat them plain. Correction: with butter.
When I was a kid I ate dry Leggo waffles straight out of the toaster and these days I’m all about piling warm cinnamon apples atop my healthyass pancakes.
It’s the kind of thing you might expect your grandmother to spend a day slow-simmering, but since I give myself approximately 11 minutes to get dressed, eat, and tend to cats in the morning, please believe I’ve found a faster way.
As with much of what I do, there’s not a whole lot of science here. But I do have a method that consistently delivers perfectly spiced, soft-but-not-squishy skillet apples.
- 1 apple, diced
- nonstick spray
- water, just a splash
- cinnamon, sprinkle
- nutmeg, sprinkle
- 1 tablespoon milk (I use soymilk creamer)
- Warm a skillet over med-high heat. (I usually use the one my pancake was just prepared in.)
- Spray with nonstick spray (I use coconut oil spray) and toss in apples
- Give them a couple minutes to start to brown before sprinkling on a little cinnamon and nutmeg
- Once the spices are on, add a splash of water (maybe 2 tablespoons) to create a dramatic steaming effect
- Let the apples cook until the water evaporates
- Add your nondairy milk or creamer and cook until almost evaporated but still moist
That’s it! Easy sleazy. Sweet but not sickeningly so. Better than syrup. Pancake time.