APPLE PANCAKES RECIPES

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APPLE PANCAKES WITH CIDER SYRUP RECIPE: HOW TO MAKE IT



Apple Pancakes with Cider Syrup Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 6 pancakes (2/3 cup syrup).

Number Of Ingredients 19

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, room temperature
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

Steps:

  • In a small bowl, combine the first 6 ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.

Nutrition Facts : Calories 492 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 116mg cholesterol, SodiumContent 605mg sodium, CarbohydrateContent 101g carbohydrate (58g sugars, FiberContent 4g fiber), ProteinContent 12g protein.

CINNAMON OATMEAL PANCAKES WITH HONEY APPLE COMPOTE RE…



Cinnamon Oatmeal Pancakes with Honey Apple Compote Re… image

Oats have a tendency to get gummy in pancakes, but when they're blended with the whole wheat flour, they stay light in the batter while adding a nice nuttiness. Lowfat milk saves calories and leaves room for melted butter in the batter. The apple compote takes the place of syrup and is sweetened by unrefined natural sugars.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups apple cider
1 tablespoon honey
2 Golden Delicious apples, peeled and cut into 1/2-inch chunks 
3/4 cup whole wheat flour
3/4 cup quick-cooking oats
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup lowfat (1-percent) milk
3 tablespoons unsalted butter, melted and cooled
1 large egg
1 teaspoon canola oil

Steps:

  • Bring the cider to a boil in a small saucepan over high heat; lower the heat and simmer until reduced by half, 15 to 18 minutes. Stir in the honey and apples, reduce the heat to low and simmer until thick enough to coat the back of a spoon, about 30 minutes. 
  • Meanwhile, combine the flour, oats, sugar, baking powder, cinnamon and salt in a blender until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally. 
  • Heat a nonstick skillet over medium-low heat. With a paper towel, wipe the oil on the surface of the heated skillet. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for 1 minute more. 
  • Serve immediately with the apple compote, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the griddle with the oiled paper towel as needed.

Nutrition Facts : Calories 425 calorie, FatContent 13 grams, SaturatedFatContent 6.5 grams, CholesterolContent 72 milligrams, SodiumContent 315 milligrams, CarbohydrateContent 72 grams, FiberContent 6 grams, ProteinContent 9 grams, SugarContent 30 grams

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