CIDER SYRUP RECIPE RECIPES

Name: Apple Pancakes with Cider Syrup
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 pancakes (2/3 cup syrup).
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, 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

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

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, 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.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE ...

Roasted Butternut Squash Salad with Warm Cider Vinaigrette ... image

Provided by Ina Garten

Categories side-dish

Total Time 43 minutes

Prep Time 15 minutes

Cook Time 28 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Nutrition Facts : Calories 334, FatContent 19 grams, SaturatedFatContent 4 grams, CholesterolContent 17 milligrams, SodiumContent 762 milligrams, CarbohydrateContent 33 grams, FiberContent 5 grams, ProteinContent 11 grams, SugarContent 16 grams

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