This is a recipe for–mostly–traditional pancakes with the addition of grated apple and amped up apple flavor. Very nice on a cool fall or cold winter morning.
2 cups all purpose flour
1 T. baking powder
½ t salt
1 t. sugar
1 egg (preferable extra large)
1 ½ cups whole milk
¼ cup apple cider syrup (optional, see note below about purchasing – if you don’t have apple cider syrup and you do have apple cider simply boil down ½ cup until reduced to the needed amount).
2 T. melted unsalted butter, plus more for the pan or griddle
2 large or 3 small honey crisp apples, peeled and grated on the large holes of a box grater.
- Mix the dry ingredients (flour, baking powder, salt and sugar) together in a large mixing bowl.
- Melt the 2 T. of butter in a small dish in the microwave.
- Measure the milk into a 2 cup container and add the egg, beating to combine. Stir in the apple cider syrup, if using.
- Pour the milk and egg mixture over the dry ingredients and then add the melted butter. Mix well to combine (a whisk works well for this step but a wooden spoon will work as well).
- Add the grated apple and stir just until the apple is distributed throughout the batter.
- Heat a fry pan or griddle with 1-2 t. of unsalted butter over medium-heat (butter should sputter but not burn). When hot, pour about 1/4 cup servings of batter onto the hot pan at a time to make 3-4 inch circles, you may have to move them around a bit to get circles.
- Cook on the first side until bubbles appear on top and are set. Turn and cook on the second side until both sides are golden.
- Serve with maple syrup or, if you really love apples, more apple cider syrup.
Carr’s Apple Cider Syrup is expensive, but definitely worth the splurge if you like apples. It can be used in apple pies, crumbles and on roasted meat and vegetables. If you don’t see it in a local specialty shop, you can buy it from mouth.com.