Sunday, September 16, 2012

Apple Pancakes with Apple Cider Syrup: Breakfast Is Served

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


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
tablespoon cornstarch 
1/8  teaspoon ground cinnamon
1/8  teaspoon ground nutmeg ( I used apple pie spice)
1 cup apple cider or juice
tablespoons butter, cubed
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
Scrumptious Sunday Recipe Link Party @ AddictedRecipes
Must Try Mondays: My Favorite Finds 
Fall Favorites Link Party


  1. 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.

  2. We eat breakfast for dinner a lot. I am always looking for good pancake recipes. Thanks for sharing at Must Try Monday.

  3. What a great fall breakfast! Can't wait to try out these pancakes!! Thanks for sharing this at Mom's Test Meal Mondays!