Monday, February 8, 2010

Apple Pancakes with Cider Syrup

Brett and I used to make pancakes all the time back in college. I pour and he flips. It's a great way to start the day. However, as much as we love breakfast foods, we rarely make them for breakfast. This was more of an afternoon snack for us.

This recipe is mostly based on a recipe in the Jan/Feb issue of Simple and Delicious magazine except that I refuse to use "complete pancake mix." I mixed up our usual pancake batter and added a little cinnamon while Brett grated up a Granny Smith apple to add to the batter.

Then I got to work on homemade syrup. This stuff is incredible! You've got to try it! In a small saucepan combine 1/2 cup sugar, 1T cornstarch, 1/8 teaspoon ground cinnamon, and 1/8 tsp ground nutmeg.

Then add in 1 cup of apple cider (preferably not expired) or apple juice.

Can you believe they still had this on the shelf? I bought it on Feb 1! I didn't even think to check the date on it. No wonder it tasted a little off. Live and learn.

Stir until it's all mixed and then turn on the burner to medium and keep stirring. When it's thick and bubbly turn the heat down to low, stir for a couple more minutes and then add 2 T of butter and 1 T of lemon juice. I kind of goofed up and added those last two ingredients immediately after lowering the heat and it didn't seem to matter. When the butter is all melted, remove it from the heat and let it sit while you cook the pancakes.

The grated apple gave the pancakes a mushier texture. Brett and I both agreed that next time we would just make regular pancakes. There's no need for the grated apple. The syrup is what makes these pancakes awesome!

I poured the syrup into a liquid measuring cup so we would have more control over pouring. I do have a fancy little syrup pourer somewhere in the storage closet. Maybe next time I'll think ahead and get it out.

This one is definitely a keeper!


Darlene said...

How long does the cider syrup last once made?

I'll have to try it. After looking at the ingredients of "discount" pancake syrup my husband bought, I noticed it had only high fructose corn syrup and caramel color -- yuk.

Kim in the Kitchen said...

Hi Darlene! I honestly don't know how long it would keep for because we halved the recipe and ate it all. I would think you could keep it in the fridge (really the only perishable ingredient is the butter) and then reheat it when you're ready to use it.

The syrup I grew up on and still buy is Log Cabin. I love how the bottle says, "Now without high fructose corn syrup!" but the main ingredient is corn syrup. It cracked me up the first time I saw that.