Apple Cider Pancakes
Ingredients:
For the apple stuffing:
2 medium apples peeled, cored, and thinly sliced
¾ cup apple cider (divided: ½ cup for sautéing, ¼ cup reserved for batter)
1 tablespoon butter
1 tablespoon brown sugar
½ teaspoon ground cinnamon
Pinch of nutmeg
For the Pancake Batter:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 tablespoons brown sugar
2 large eggs
1 cup milk
½ cup apple cider
3 tablespoons butter, melted and slightly cooled
1 teaspoon vanilla extract
Instructions
1. Prepare the Cider Sautéed Apples
In a skillet over medium heat, melt 1 tablespoon butter. Add the sliced apples, ½ cup apple cider, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and a pinch of nutmeg.
Simmer for 6 to 8 minutes until the apples are tender and the liquid reduces into a light, warm syrup.
Remove the apples with a slotted spoon and set aside. Pour the remaining reduced cider syrup out into a small dish—you should have roughly ¼ cup left. Let it cool slightly to use in your batter.
2. Mix the Batter
Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar until uniform.
Wet Ingredients: In a separate medium bowl, beat the eggs. Whisk in the milk, ½ cup apple cider, the cooled ¼ cup reduced cider syrup, melted butter, and vanilla extract.
Combine: Pour the wet mixture into the dry ingredients. Gently fold with a spatula just until combined.
3. Griddle & Serve
Heat a skillet or griddle over medium-low heat. Brush with a little butter.
Ladle about ¼ cup of batter per pancake onto the hot surface.
Place ½ tablespoon of cooked apples on to each pancake.
Cook for 2 to 3 minutes until bubbles form on top and the edges set. Flip gently and cook for another 1 to 2 minutes until golden brown.
Serve stacked high and drizzle with some maple syrup.