The Pioneer Woman Tasty Kitchen
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Apple Cider Caramel Pancake Popovers

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Level: Easy

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Description

A baked pancake full of apples and topped with a creamy, thick caramel sauce.

Ingredients

  • FOR THE PANCAKES:
  • ½ cups Greek Yogurt, Plain
  • 2 whole Egg Whites
  • ½ teaspoons Vanilla Extract
  • ½ teaspoons Baking Soda
  • ½ teaspoons Sugar Or Stevia
  • ⅛ teaspoons Salt
  • ½ teaspoons Cinnamon, Ground
  • ½ cups Whole Wheat Pastry Flour
  • ½ cups Apples, Peeled, Cored And Diced Small
  • FOR THE APPLE CIDER CARAMEL TOPPING:
  • 1 Tablespoon Light Brown Sugar
  • ⅓ cups Sugar Free Maple Syrup
  • 2 Tablespoons Apple Cider Or Apple Juice
  • 1 Tablespoon Butter (I Used Brummel & Brown)
  • ⅛ teaspoons Salt
  • ½ teaspoons Vanilla Extract
  • 1 teaspoon Cornstarch
  • 1 teaspoon Water

Preparation

Preheat oven to 350 F. Spray a 6-count standard size muffin pan with cooking spray.

In a food processor or blender add Greek yogurt, egg whites, vanilla extract, baking soda, sugar, salt, cinnamon and flour. Process until smooth. Fold in apples using a rubber spatula.

Pour pancake batter evenly into cups in the muffin pan and cook for about 11-15 minutes until pancakes are slightly puffed and set.

Meanwhile in a small saucepan, add brown sugar, maple syrup, apple cider, butter, salt and 1/2 teaspoon of vanilla extract. Over medium heat; whisking constantly, bring to a hard boil. Keep whisking until the color starts to darken, about 1 minute. Then remove pan from heat and set aside for a moment.

Meanwhile in a small bowl add cornstarch and water, mix until combined. Pour cornstarch mixture into syrup and over low heat whisk together until thick, about 2-3 minutes.

Pour sauce over pancakes.

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