Cinnamon Apple Pancakes with Apple Cider Syrup


Why not welcome Fall with a yummy apple filled cinnamon pancake?  Then to make it even better, why not top it off with a syrup made from apple cider?  The pancake recipe today gives you a nice burst of cinnamon with the juicy crispness of little bits of apple.

I originally tried to make this with my favorite scratch pancake recipe and it just didn’t have the apple punch that I wanted.  So I went back to the drawing board and elected to use a pancake mix but use apple juice in place of the water.  It turned out perfect.  It was the perfect balance of apple and cinnamon I was looking for.

I also tried a new apple cider syrup recipe.  I have shared a syrup recipe before that I loved, but it does take some time because you simmer the cider and reduce it down.  With this recipe it comes together quickly and gets some help from cornstarch to get it thick.  It was yummy!  It can even be made ahead of time and reheated for breakfast.


Cinnamon Apple Pancakes with Apple Cider Syrup
 
Ingredients
  • CIDER SYRUP:
  • ½ cup sugar
  • 1 Tbsp cornstarch
  • ⅛ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 1 cup apple cider or juice
  • 2 Tbsp butter
  • 1 Tbsp lemon juice
  • PANCAKE:
  • 2 cups complete pancake mix (the kind that you only add water to, I used Hungry Jack)
  • 1-1/2 cups apple juice or cider
  • 1 apple, finely diced
  • 1 tsp ground cinnamon
Instructions
  1. Start by preparing the syrup. In a medium saucepan, whisk together the sugar, cornstarch, cinnamon and nutmeg.
  2. Add the cider in and stir until smooth. Cook and stir over medium heat until thickened and bubbly, about 5 minutes.
  3. Reduce heat to a simmer and cook while stirring for 2 minutes longer. Stir in butter and lemon juice until butter is melted.
  4. In a medium bowl, whisk together the pancake mix and cinnamon. Add juice and whisk just until moistened.
  5. Fold finely diced apple into the batter.
  6. Pour batter onto a greased hot griddle using a ¼ cup measuring cup; turn when bubbles form on top. Cook until second side is golden brown.
  7. Serve the pancakes with cider syrup. (I sprinkled some granola on mine along with a spoonful of whipped cream to make it look pretty) Makes 12 pancakes and 1-1/4 cups syrup.

Recipe adapted from Taste of Home.

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