Apple Cider Pancakes with Apple Cider Syrup

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Hey!

On my las post I forgot to mention a movie my husband and I went to see on Tuesday. We received free tickets to see a screening of the movie “About Time” that will be in theatres on November 1st  or 8th. It was such an excellent movie! It stars  Rachel McAdams and male actor but unfortunately I don’t know his name. It was a comedic love story. It was very funny but also had some very emotional scenes. I had to catch myself from crying during the movie. If you get a chance to see it please do!

Now that the cooler fall weather is here it is perfect for long lingering breakfasts on the weekends. Take advantage of making these while it is apple cider time!

Make sure these are nice and warm when you eat them. So good…so good that my husband ate this whole stack plus eggs all by himself!

The recipe for the syrup makes quite a bit I think so make sure to refrigerate the left overs and save to serve with other pancakes, waffles or french toast.

Apple Cider Pancakes

This recipe makes a large batch. If you are making these for 2 or 3 people, just save the extra dry mix as in an airtight container until ready to use. 

  • 3 cups whole wheat flour (or white flour)
  • 3 cups white flour
  • 1 1/2 teaspoons baking soda
  • 3 teaspoons baking powder
  • 1 tablespoon salt

Pancake Ingredients

  • 1 cups dry pancake mix
  • 1 egg, separated
  • 2 tablespoons olive oil
  • 1/4 cup buttermilk
  • 1/4 cup plain yogurt
  • 1 teaspoons honey
  • 1/2 cup apple cider (or apple juice if you can’t find cider)
  • Unsalted Butter (both for cooking the pancakes and topping them when they are finished)

Pancake Directions

Place the 1 cup of dry mix in a large bowl. In a small bowl, whisk the egg white, buttermilk, yogurt, honey and cider. In another small bowl, whisk together the egg yolks and olive oil. Whisk the wet ingredients in one bowl until combined. Pour the wet ingredients into the bowl with the dry mix and stir until just combined. It’s Ok if there are some lumps.

Heat 1 tablespoon of butter or vegetable oil in a medium pan. Measure 1/3 cup of the batter and pour into the pan. When you start to see small bubbles on the top of the pancakes and the edges are beginning to cook, flip the pancake. Be sure to add more butter or oil as needed so the pancakes don’t stick.

Apple Cider Syrup

Ingredients

  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 2/3 cup apple cider or juice
  • 1 cinnamon stick (1-1/2 inches)
  • Dash ground nutmeg

Directions

In a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Pour into a bottle with a tight-fitting lid and store in the refrigerator for up to two months.

While the pancakes are still warm, top with some butter and allow it to melt over the top of the pancakes. Pour syrup over pancakes and devour!

I am not the kind of person to be in my pj’s all day at all. I need to shower as soon as I get up and get ready for the day. But the fall and winter weather I think I do tend to stay in my pj’s just a bit longer…especially if I get to make and eat a warm and comforting breakfast like this one!

Enjoy!

Besos,

Flor

Recipes adapted from tokyoterrace and thecomfortofcooking

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