HOW TO MAKE APPLE SYRUP RECIPES
APPLE PANCAKES WITH CIDER SYRUP RECIPE: HOW TO MAKE IT
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
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 6 pancakes (2/3 cup syrup).
Number Of Ingredients 19
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.
BEST PUMPKIN SPICE SYRUP RECIPE - HOW TO MAKE PUMPKI…
Made with simple ingredients, this easy homemade pumpkin spice syrup recipe is an instant upgrade to your morning coffee.
Provided by THEPIONEERWOMAN.COM
Categories autumn brunch beverages breakfast dessert non-alcoholic beverage
Total Time 6 minutes
Prep Time 3 minutes
Cook Time 0S
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place 1 cup of water in a small saucepan. Add the brown and granulated sugars, pumpkin pie spice, and vanilla extract. Place over medium-high heat and bring to a simmer, whisking occasionally. Let simmer for 2 minutes to let all of the sugar dissolve and the spice to perfume the syrup. Reduce the heat to low and whisk in the pumpkin puree until smooth (do not let boil). Remove from the heat. Strain the mixture through a fine mesh strainer into a storage container. Once cool, cover and refrigerate for up to 1 month.
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