Apple Pancakes with Cider 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
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 2 teaspoons sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2/3 cup finely chopped peeled apple
- 1/4 cup raisins
- 2/3 cup buttermilk
- 1 large egg, separated
- 2 teaspoons butter, melted
- 1/4 teaspoon vanilla extract
- SYRUP:
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 2/3 cup apple cider or juice
- 1 cinnamon stick (1-1/2 inches)
- Dash ground nutmeg
- Additional butter, optional
Reviews
My Mom originally had this recipe from the 90's, and made them every Christmas breakfast. I'm introducing them to my own kids tonight. ???? Can't wait.
My 13 year old grandson loved these pancakes, I added toasted walnut for the crunch and because we love walnuts.. The syrup was delicious and easy to make. Definitely making them again.
These are absolutely perfect!!!Second time making, I didn't have milk...so I subbed apple cider for the milk!!! Even more perfect!!! Plus a splash of cloves! And doubled the cinnamon for our family! I tripled the recipe and I didn't run out! ?? Can't wait for breakfast!!!! We ate them for supper tonight!
Very good! I omitted the raisins, but that is a personal preference. I would make these again and would HAVE to double the recipe next time!
Seems like alot of work for 2 servings - Willing to try it once, hopefully it's worth it!
These were really good. I especially liked the syrup! I doubled the recipe, and still barely had enough for 8 pancakes that were about 6 inches in diameter. They come out thick and dense, but very good!
Perfect for a chilly fall morning! My family loved these!
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I added finely chopped walnuts. Delicious!
A requested breakfast in the fall