Apple Cinnamon Toast Crunch Cereal Milk Pancakes & Apple Compote
Rated 5.0 stars by 1 users
Category
Moderate
Cuisine
American
Servings
4-6
Prep Time
30 minutes
Cook Time
20 minutes
Recipe call for milk? Try cereal milk for a complete flavor game changer. Made popular by Milk Bar, it's as simple as steeping a dry cereal in milk - but the opportunities are endless.Â
Chef Tony makes a Cinnamon Toast Crunch cereal milk and puts that to use in homemade pancakes with an Apple Cinnamon compote. It's decadent. It's delicious. It's next level brunch goals. Watch the recipe video below!Â
Author:Chef Tony Reed
Ingredients
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1 1/2 cup Whole Milk
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2 cups Cinnamon Toast Crunch Cereal
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1 1/2 cup All-Purpose Flour
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2 Tbsp Granulated Sugar
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2 tsp Baking Powder
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1/2 tsp Baking Soda
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1/4 tsp Salt
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1 large Egg
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3 Tbsp Melted Butter
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1 tsp Vanilla Extract
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1 cup Cereal-Infused Milk
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2 cups Honeycrisp or Granny Smith Apples, peeled & diced
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2 Tbsp Butter
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2 Tbsp Brown Sugar
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1 tsp Lemon Juice
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1 1/2 tsp Spiceology Apple Cinnamon Blend
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Pinch of Salt
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Whipped Cream as desired
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1/4 cup Crushed Dry Cinnamon Toast Crunch cereal
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Spiceology Apple Cinnamon Blend (for dusting) as desired
For the Cereal Milk
For the Pancake Batter
For the Apple Compote
Garnish
Directions
Make the Cereal Milk
Combine milk and Cinnamon Toast Crunch cereal in a bowl.
Let steep at room temperature for 30 minutes to infuse flavor.
Strain through a fine-mesh sieve, pressing lightly to extract milk.
Discard or snack on the softened cereal and set infused milk aside.
Make the Apple Compote
In a small saucepan, melt butter over medium heat.
Add diced apples, brown sugar, lemon juice, Spiceology Apple Cinnamon Blend, and salt.
Cook 6–8 minutes, stirring occasionally, until apples are tender and syrupy.
Keep warm for serving.
Prepare the Pancake Batter
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk egg, melted butter, vanilla extract, and the cereal-infused milk until smooth.
Pour wet ingredients into dry ingredients and gently stir until just combined (a few lumps are okay).
Let the batter rest for 5 minutes to hydrate and thicken slightly.
Heat a lightly greased griddle or nonstick pan over medium heat.
Pour ¼ cup batter per pancake and cook until bubbles form and edges set, about 2–3 minutes.
Flip and cook the other side until golden brown.
Transfer pancakes to a plate and keep warm.
Plate the Pancakes
Stack pancakes and top with warm apple compote.
Add a dollop of whipped cream.
Sprinkle crushed dried Cinnamon Toast Crunch over the top.
Dust lightly with Spiceology Apple Cinnamon Blend to finish.
