Apple Pancakes with Cider Syrup
Cooking for 2
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April Harmon of Greenville, Tennessee shares these tender pancakes filled with minced apple and raisin, and drizzled with apple cider syrup. "They're wonderful in the summer or on a cool fall morning," April notes.
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 2 teaspoons sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2/3 cup minced peeled apple
- 1/4 cup raisins
- 2/3 cup buttermilk
- 1 egg, separated
- 2 teaspoons butter, melted
- 1/4 teaspoon vanilla extract
- SYRUP:
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 2/3 cup apple cider or unsweetened apple juice
- 1 cinnamon stick (1-1/2 inches)
- Dash ground nutmeg
- Additional butter, optional
Directions:
In a small bowl, combine the first six ingredients; fold in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small mixing bowl, beat egg white until soft peaks form; fold into batter.
Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned.
Meanwhile, 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. Serve pancakes with warm syrup and additional butter if desired. Yield: 6 pancakes (2/3 cup syrup).