APPLE CIDER PANCAKES
A crisp fall weekend isn’t complete without a stack of fluffy apple cider pancakes.
There were still a lot of apples to be picked, as well as a lot of fresh apple cider, even though it was already late in the season.
This recipe hardly scratched the surface of the cornucopia, but it was the ideal Sunday morning meal.
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon salt
- 1/4 teaspoon vanilla
- 1/2 cup apple cider
- 1/4 cup grated apple
- 1/2 cup milk
- 1 egg
- 3 tablespoons unsalted butter (melted)
- maple syrup and butter for serving
- toasted pecans and walnuts (optional)
1. Mix the flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.
2. Add vanilla, cider, grated apple, milk, and egg to another bowl and mix well. This recipe calls for room-temperature ingredients. Gently incorporate the wet elements into the dry until they are well combined. Allow the batter to rest for 30 minutes at room temperature before folding in the melted butter.
3. Medium to high heat is ideal for a lightly buttered griddle. Cook until the bubbles start to form and the bottom is browned on each pancake, then flip. Continue to cook the pancakes until the bottoms are golden brown and they bounce back when pressed.
4. If you’d like to add nuts or maple syrup, do so before serving.
Toppings and syrup are not included in the nutritional information provided.