Apple Pancakes with Apple Cider Syrup: Breakfast Is Served
Hi everybody :)
Welcome to another Breakfast Is Served Sunday, if you're just tuning in to my blog every Sunday I post a Breakfast Is Served, today you're in for a treat. I have not one but two recipes to share. YAH! :) The last Breakfast Is Served is found here.
I decided to make apple pancakes and apple cider syrup for breakfast today because I thought it would be perfect for Fall. Here's how I made it:
For The Pancakes:
Apple Pancakes adapted partly Cook's Illustrated Cookbook
1 1/2 cups milk (use less milk for thicker pancakes more for thinner)
1 tablespoon lemon juice
1 1/2 - 2 cups (10 ounces) all-purpose flour (use less flour for thicker pancakes more for thinner)
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (not shown in picture)
1 large egg
2 tablespoons unsalted butter, melted and cooled (not shown in picture)
3/4 cup diced peeled apple (1 apple) (I used Golden Delicious)
1-2 teaspoons vegetable oil
Whisk milk and lemon juice together in large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl.
Dry Mixture |
Add egg, melted butter, and apple to milk mixture and whisk until combined. Make well in center of dry ingredients; pour in milk mixture and whisk very gently until just combined (few lumps should remain). Do not over-mix.
Adding Milk Mixture to Dry Mixture |
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Heat 1 tablespoon oil in 12-inch non-stick skillet over medium heat until shimmering. When the pan is hot, turn it down slightly. For each pancake, pour 1/4 cup of the batter onto the center of the skillet. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.
Pancake Before Flipping |
Using thin, wide spatula. Flip pancakes and cook until second side is golden brown, 1 to 1 1/2 minutes longer. Repeat with remaining batter, adding more oil to the pan as necessary. Makes about 8 medium pancakes, Serving 4 to 6
For the Apple Cider Syrup:
Apple Cider Syrup: adapted Taste of Home
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg ( I used apple pie spice)
1 cup apple cider or juice
2 tablespoons butter, cubed
1 tablespoon lemon juice
I added thinly slice apples and chopped toasted walnuts.
For the Syrup:
In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.
Sugar Mixture |
Stir in cider until smooth.
Sugar Mixture and Apple Cider |
Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer.
Adding Juice and Butter |
Stir in butter, lemon juice, and
Adding thinly sliced Apple |
1 thinly sliced apple. Add toasted walnuts to the syrup and serve with pancakes. (1-1/2 cups syrup).
What I Did and/or Think:
I made the following changes I listed above; using apple pie spice and adding apple and walnut to the syrup.
The pancakes were light, fluffy and delicious. The syrup was lemony and delicious; was GREAT with the pancakes. This is definitely a REPEAT!
ENJOY! Come again.....
Linked to:
Make Ahead Meals for Busy Moms: Melt-in-Your-Mouth Monday Recipe Blog Hop # 83
Just Something I Whipped Up
Flour Me With Love: Mix it up Monday!
Sundae Scoop @ I Heart Naptime
Jaime @ Mom's Test Kitchen
Must Try Mondays: My Favorite Finds
Fall Favorites Link Party
Wow wee! That looks good. I will be trying this one. I enjoy making breakfast and this sound so good, especially, for the fall when the apples are in. Thank you.
ReplyDeleteWe eat breakfast for dinner a lot. I am always looking for good pancake recipes. Thanks for sharing at Must Try Monday.
ReplyDeleteWhat a great fall breakfast! Can't wait to try out these pancakes!! Thanks for sharing this at Mom's Test Meal Mondays!
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