Ambrosia’s are my favorite apple for many reasons. They are crisp and juicy. Not overly sweet but not too tart either. They have this beautiful floral smell and aftertaste. And they have low acidity which means they don’t brown as fast as other apples when sliced making it a great snacking apple. Huge benefit too for people that have a have a hard time with acidic foods.
Because of the flavor profile, it was a no brainer for me to use the Ambrosias in my short stack recipe. The apples have so much flavor and the apple compote goes so perfectly with the pancakes that you don’t even need to use syrup.
CLICK HERE to watch my KTLA “Savory and Sweet Apple” segment and grab the step by step recipe below.
Happy Eating.
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Ingredients
- 1 1/2 cups All Purpose Flour
- 2 tbsp Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp salt
- 1 cup Almond Milk
- 2 eggs
- 1 tsp Vanilla extract
- 1 cup Chopped Ambrossias
- 2 tbsp butter
Ingredients
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Instructions
- Get all your ingredients out, measured, cut, etc., It's so important to have everything you need laying out before you start cooking.
- Sift together all the dry ingredients
- In a separate bowl combine all the wet ingredients and mix well
- Combine the wet ingredients to the dry ingredients and fold in the apples
- Get your pan heated up and add a little butter or non stick cooking spray
- Use a laddle and spoon in a scoop of the pancake batter into the hot skillet. Once you see little bubbles forming on top it's time to turn the pancakes over.
- Plate the pancakes and top with compote and a few thinly sliced apples.
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Instructions
- Get all your ingredients out. Cube the apples. Measure out ingredients.
- Put all ingredients into a saucepan and turn the temp to medium
- Cook the mixture for about 15 minutes and make sure to stir along the way. Don't walk away from the kitchen LOL!
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