Brioche Pancakes with Caramelized Apple n'Nut Topping

Brioche is a rich, eggy dough made with yeast.  Making pancakes out of brioche batter is like having little circular, apple smothered, warm & fluffy pancakes and  perfect french toast rolled into one bite.  I've removed the butter from this recipe, reduced the sugar a little and removed one egg, to improve the healthy part about this meal.  Although the calorie count is still a little high at 333 calories per serving of 2 pancakes and 1/3 cup apple topping,  the healthy wholesome ingredients in this recipe make the calories worth it.

Brioche Pancakes:
1 1/2 cups milk
2 tbsp all natural brown sugar 
2 1/4 tsp active dry yeast (one packet) 
1 1/2 cups unbleached all-purpose flour
1/2 tsp salt
4 tbsp all natural applesauce 
1 tsp baking powder
1 large egg  + 2 egg yolks
1 tsp cinnamon


Warm milk w/applesauce in small saucepan over medium heat until approx 110* about, 15-20 minutes. Transfer milk to large mixing bowl or mixer. On low speed, whisk in yeast and sugar until just combined. Let stand until creamy; about 5 minutes.


Whisk in flour, baking powder, cinnamon, salt & eggs until smooth then, transfer to a pitcher for easy pouring later. Cover tightly with plastic wrap and allow dough to rise until doubled in size, about one hour. Do not punch down.

Preheat griddle, med-high heat.  Lightly wipe some vegetable shortening over the griddle's hot surface then wipe off almost all of it, with a clean kitchen towel.  Pour desired amount out onto the griddle. When pancakes are bubbly on the top, flip them over and  allow them to cook the rest of the way.


Caramelized Apple Topping:
2 apples, cored, peeled and sliced thin 
1/4 cup walnuts, chopped 
2/3 cup brown sugar
1/3 cup water
1/2 tsp cinnamon
dash of nutmeg
dash of sea salt


Heat over med heat in a medium sauce pan; apples, walnuts, brown sugar, water and seasonings until apples have softened and sauce coats back of spoon.

Serve hot over fresh Brioche pancakes.

The batter for this recipe can be made the night before.  Pull batter out of fridge and allow to proof (rise) before cooking.