Apple Cinnamon Pancakes with Apple Cider Syrup

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Have you guys seen the new limited edition Apple Cinnamon Special K cereal?  I bought a box… and then went back and bought some more.  Why is it limited edition?  I would eat it in June; who needs a season?  I do have a weakness for apple cinnamon things!

I love the way apple food takes over all the food blogs this time of year.  Apple cider doughnuts, apple fritters, apple cakes, baked apples: yes please!

I was craving pancakes the other day and decided to try out an apple-based recipe.  And I think I found a real winner.  The pancakes are fluffy and delicious and this syrup!  It is so good.  I have never made a syrup before and this was surprisingly easy.  But don’t tell anyone that.  It tastes complex and difficult.

Happy Fall!

Apple Cinnamon Pancakes with Apple Cider Syrup

From Just Putzing Around the Kitchen

 

For the syrup

1/2 cup packed brown sugar

1 tbsp cornstarch

1/2 tsp cinnamon

1/4 tsp ginger

A dash allspice

1/2 tsp salt

1 cup apple cider

1/2 tbsp apple cider vinegar

2 tbsp butter

 

For the Pancakes

1 cup flour

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1 egg

1 cup milk

1 tbsp honey

1/2 tbsp canola oil

1 small – medium apple (I used Granny Smith) peeled and grated

 

First make the syrup.

Whisk the brown sugar, cornstarch, cinnamon, ginger, allspice, and salt together in a sauce pan.

Add in the apple cider and vinegar.

Bring the mixture to a boil, stirring regularly to make sure everything is dissolved.

Let the mixture boil for 2 minutes, stirring constantly.

Remove from heat and add in the butter.  Stir to melt.

Let the syrup cool while you make the pancakes.

*If you don’t use all of the syrup it will keep refrigerated for up to three weeks.  I am planning on making some baked apples and then drizzling a little of this over it… and maybe making more pancakes next weekend!

For the pancakes: whisk the flour, baking powder, cinnamon, and salt in a medium bowl.

In a separate bowl (or I just use the measuring cup) beat together the milk, egg, and honey.

Combine the wet and dry ingredients stirring just until moistened.

Fold in the grated apple and preheat the griddle (or frying pan).

Pour out the batter in roughly 1/4 cupfuls (we got five pancakes) and cook until bubbles form on top.

Flip the pancakes and continue cooking until the second side is golden brown.

Serve immediately with the delicious syrup.

 

Apple Cinnamon Pancakes with Apple Cider Syrup

 

For the syrup

1/2 cup packed brown sugar

1 tbsp cornstarch

1/2 tsp cinnamon

1/4 tsp ginger

A dash allspice

1/2 tsp salt

1 cup apple cider

1/2 tbsp apple cider vinegar

2 tbsp butter

 

For the Pancakes

1 cup flour

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1 egg

1 cup milk

1 tbsp honey

1/2 tbsp canola oil

1 small – medium apple peeled and grated

 

First make the syrup.

Whisk the brown sugar, cornstarch, cinnamon, ginger, allspice, and salt together in a sauce pan.

Add in the apple cider and vinegar and bring to a boil.

Let the mixture boil for 2 minutes, stirring constantly.

Remove from heat and add in the butter.  Stir to melt.

Let the syrup cool while you make the pancakes.

 

For the pancakes: whisk the flour, baking powder, cinnamon, and salt in a medium bowl.

In a separate bowl beat together the milk, egg, and honey.

Combine the wet and dry ingredients stirring just until moistened.

Fold in the grated apple and preheat the griddle (or frying pan).

Pour out the batter in roughly 1/4 cupfuls and cook until bubbles form on top.

Flip the pancakes and continue cooking until the second side is golden brown.

Serve immediately.

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