Sunday, October 2, 2011

Apple Pancakes with Cider Syrup

Welcome to one of my favorite breakfasts to prepare for my family! My house smelt amazing this morning as the pancakes were cooking on the griddle and the syrup was simmering on the stove.  I first came across this recipe in a Taste of Home magazine, the original uses a pancake mix as the base; but it's so easy and much cheaper to use your favorite pancake recipe so that's what I've done here. These also freeze beautifully, I like to make a double batch and put the extras in the freezer for mornings when we're running short on time. The next time you're not feeling so rushed in the morning; think of these pancakes, your family will thank you!

Apple Pancakes with Cider Syrup


2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon cinnamon
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/2 cups milk (I used buttermilk today since I had some to use up)
1/2 cup vegetable oil
1 large apple, grated


1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup apple cider or juice
2 tablespoons butter
1 tablespoon lemon juice


In a medium bowl combine flour, sugar, cinnamon, baking powder and salt. Add the eggs, milk, oil and grated apple and stir until just combined.

Pour batter by 1/4 cupfuls onto hot griddle, turn when bubbles form on top. Cook until second side is golden brown.

Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly., about 5 minutes. Reduce heat to low, cook and stir 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes.

Makes 12 pancakes


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