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For the Caramel Sauce, place brown sugar, cream, butter and sea salt in medium saucepan on medium heat. Cook and stir gently with a whisk until sauce is thickened, about 6 to 7 minutes. Carefully stir in vinegar and vanilla. Whisking constantly, cook 2 minutes longer or until sauce coats the back of a spoon. Remove from heat. Set aside.
For the Apple Pancakes, mix flour, milk, egg, 2 tablespoons of the melted butter, granulated sugar, vanilla, baking soda and sea salt with a whisk in medium bowl until smooth.
Using a 2- to 2 1/2-inch round cookie or biscuit cutter, cut out center of each apple round to create an apple ring. Finely chop the center of the apples, discarding any core or seeds. Place apple rings and chopped apples in large bowl. Add lemon juice, cinnamon and nutmeg; toss to coat.
Heat plancha (flat cast-iron griddle) on grill over medium heat. Brush plancha with another 1 tablespoon melted butter. Place chopped apples on the plancha. Cook and stir until lightly browned, about 2 minutes. Move chopped apples to back of plancha. Brush plancha again with remaining 1 tablespoon melted butter. Place apple rings on the plancha. Cook until golden and slightly softened, about 1 to 2 minutes per side. (Depending on the size of your plancha, may need to cook apples in batches. Or, cook the chopped apples first, followed by the apple rings.) Place the chopped apples into center of each apple ring. Pour 1 to 2 tablespoons pancake batter directly over the chopped apples in center of each apple ring. Cook 1 to 2 minutes per side or until golden brown, turning when batter begins to set.
To serve, stack 2 apple pancakes on a plate and drizzle with about 2 tablespoons Sherry Caramel Sauce. Top with fresh whipped cream, if desired. (Cover and store remaining sauce in refrigerator for another use.)