WHITE SYRUP FOR 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.

RICOTTA PANCAKES WITH BLACKBERRY ORANGE SYRUP RECI…



Ricotta Pancakes with Blackberry Orange Syrup Reci… image

Switch up your breakfast routine with these luscious ricotta pancakes!

Provided by Woman's Day Kitchen

Categories     breakfast    main dish

Total Time 40 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 14

1 navel orange
1 package frozen blackberries
1 tsp. cornstarch
1/2 c. granulated sugar
2 tbsp. granulated sugar
1/4 c. pure maple syrup
3/4 c. all-purpose flour
3/4 c. whole-wheat flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 c. whole milk
2 large eggs
1 c. ricotta
1 tsp. honey

Steps:

  • Cut away the peel and white pith of the orange. Working over a small saucepan to catch any juices, cut the segments from the connecting membrane, then squeeze the juices from the membrane into the pan. Cut the segments in half, place them in a bowl and set aside. Add the blackberries, cornstarch, and 2 tablespoons sugar to the saucepan and bring to a boil. Reduce heat and simmer, stirring often, until the sauce thickens to a syrupy consistency, 10 to 12 minutes. Remove from the heat and stir in the maple syrup. In a large bowl, whisk together the flours, baking powder, salt, and remaining 1/2cup sugar. In a second large bowl, whisk together the milk, egg yolks, and 1/2 cup ricotta. Add the milk mixture to the flour mixture and whisk until fully incorporated. In a medium bowl, beat the egg whites until stiff peaks form, then gently fold into the batter. Heat a large nonstick skillet over medium-low heat. Check the heat by sprinkling with water-when the water bubbles and evaporates immediately, pour 3 scant 1/4 cupfuls of batter into the skillet. Cook the pancakes until bubbles begin to burst around the edges and in the center, 2 to 3 minutes. Using a spatula, peek under the pancakes to check that they are golden brown, then carefully flip them. Cook the pancakes 1 minute more, checking to make sure the underside is golden brown. Transfer to a baking sheet, cover loosely with foil and keep warm in a low oven. Repeat with the remaining batter (if your pancakes stick, wipe the skillet with 1 teaspoon canola oil before cooking the next batch). In a small bowl, stir together the honey and remaining 1/2 cup ricotta. Serve the pancakes with the syrup, ricotta, and reserved orange segments.

Nutrition Facts : Calories 529 calories

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