Can you believe it? Fall is here! I can feel it in the air. I’m not ready to see summer go, but I must admit that I have a big soft spot in my heart for Autumn. The apple orchards are bustling, pumpkin coffee in the donut shops, the leaves are changing, and the weather is cooling down very fast, which means big cozy sweaters and cuddling up next to the fire (hot cocoa required). All this stuff has had me in the mood to cook some seasonal goodies. Which is exactly what I have for you today!
We bought our first (of many) gallons of local apple cider last week, and as tempting as it is to just drink it all up, I decided to put it to good use in my cooking. Apple cider pancakes with sautéed apples and cinnamon maple syrup will add the festive feeling to any morning breakfast. Light and fluffy pancakes bursting with apple cider flavor, tart buttery apples add a perfect crunch, and sweet, spiced maple syrup is just the perfect topper.
Does it get any better than that? I think not!
Apple Cider Pancakes
What You’ll Need:
+ 2 cups all purpose flour (you can sub. whole wheat if preferred)
+ 2 teaspoons sugar
+ 1 teaspoon baking powder
+ 1/2 teaspoon baking soda
+ 1/2 teaspoon salt
+ 4 Tablespoons butter, melted and slightly cooled
+ 2 eggs
+ 1/2 cup buttermilk
+1 and 1/2 cups apple cider
For the Sauteed Apples:
+ 2 small apples, cored and diced
+ 2 Tablespoons butter
+ 1 Tablespoons brown sugar
For the Cinnamon Maple Syrup:
+ 2 cups maple syrup
+ 1 cinnamon stick
To Make the Pancakes:
Combine all of the dry ingredients in a large bowl. In a small bowl, mix the eggs, buttermilk, melted butter, and apple cider. Pour into the dry ingredients and whisk until smooth.
To cook the pancakes, set a skillet over medium heat. Add a dollop of butter (or oil if you must. To me it’s not a perfect pancake unless it’s toasted in some melted butter!) Using a ladle, slowly pour about 1/4 cup batter, making a circular motion to ensure it’s an even circle. Depending on the size of your pan, you should be able to fit at least 2 pancakes in per batch.
Cook the pancakes until bubbles start popping on the uncooked side of the pancake. Flip, and cook an additional 2 minutes.
Repeat until all of the batter is used.
To Make the Sauted Apples:
Melt the butter in a small pan over medium heat. Add in the brown sugar and apples, tossing until coated. Cook for about 5 minutes, or until apples are slightly softer and caramelized. Delish!
To Make the Cinnamon Maple Syrup:
Okay, this one is REALLY easy. Place the syrup in a small pot and add the cinnamon stick. Turn the heat on low, and just let it sit and infuse for about 20-30 minutes. You avoid getting the grit that ground cinnamon would leave, but still get that amazing spicy flavor.
Why Cook Pancakes From Scratch: Believe me, I get it; making pancakes from a box certainly seems a lot easier than making pancakes from scratch, but here’s why I prefer to make my own.
1) It’s much, much cheaper. Buying the ingredients to make your OWN pancake mix not only saves you a lot of money, but also……
2) You have quality control. You can buy unbleached flour, whole wheat flour, etc. I know it may sound nuts, but check the ingredient list on your box of pancake mix. There’s a lot of funny looking ingredients on there!
3) Of course, they taste soooooo much better. And I promise, it really doesn’t take more work to make your own.
Here’s what I do to make it easier for busy mornings: mix together the dry ingredients and store it in a container, and then all you have to do is take a scoop and add your wet ingredients (it’s basically the same thing as buying a boxed mix). Voila!
Make them Apple Cider Pancakes, and we’ve got an even BETTER story on our hands.
Happy Fall, Y’All!