Apple Pancakes with Cider Syrup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 pancakes (2/3 cup syrup).
Tender pancakes are 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 Harmon, Greeneville, Tennessee
Ingredients
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1/2 cup all-purpose flour
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1/4 cup whole wheat flour
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2 teaspoons sugar
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/4 teaspoon ground cinnamon
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2/3 cup finely chopped peeled apple
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1/4 cup raisins
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2/3 cup buttermilk
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1 large egg, separated, room temperature
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2 teaspoons butter
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1/4 teaspoon vanilla extract
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SYRUP:
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1/4 cup sugar
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2 teaspoons cornstarch
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2/3 cup apple cider or juice
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1 cinnamon stick (1-1/2 inches)
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Dash ground nutmeg
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Additional butter, optional
Directions
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1.
In a small bowl, combine the first 6 ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter.
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2.
Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned.
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3.
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, if desired, additional butter.
Nutrition Facts
3 pancakes with 1/3 cup syrup: 492 calories, 6g fat (3g saturated fat), 116mg cholesterol, 605mg sodium, 101g carbohydrate (58g sugars, 4g fiber), 12g protein.
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