Tuesday, November 12, 2013

apple cider doughnut pancakes


we absolutely loved our trip to ritter's cider mill last weekend.  we brought home a quart of freshly pressed apple cider from the mill, and it was absolutely delicious.  since we had a little bit of our fresh apple cider left over, we decided to make apple cider pancakes for breakfast on saturday morning.

these apple cider pancakes reminded me so much of the baked apple cider doughnuts that we made a few weeks ago.  the apple cider flavor in the pancakes is subtle, but the spices really stand out.  instead of covering these pancakes in maple syrup, we let butter melt over the top of the pancakes and then we sprinkled them with cinnamon and sugar.  just like the doughnuts.


the combination of the melted butter and the cinnamon sugar mixture on the tops of the pancakes resembled the look of creme brulee . . . yum!

these pancakes were a fun fall treat for a weekend breakfast, and they were oh so good!


apple cider doughnut pancakes
prep time: 10 minutes
cooking time: 10-15 minutes
yields: 10 pancakes
adapted from tokyo terrace

pancake ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 large egg, separated
1/4 cup buttermilk
1/4 cup plain yogurt or sour cream
1 teaspoon honey
1/2 cup apple cider
1 tablespoon olive oil

topping ingredients:
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
salted butter, at room temperature

directions:
sift the flour, baking soda, baking powder, pumpkin pie spice, and salt together in a large bowl.  in a separate bowl, whisk together the egg white, buttermilk, yogurt (or sour cream), honey, and apple cider.  in another bowl, whisk together the egg yolk and the olive oil.  add the egg yolk and olive oil mixture to the egg white mixture and whisk until combined.  pour the wet ingredients into the bowl with the dry ingredients and whisk until combined.

heat a lightly buttered griddle or frying pan on medium heat.  pour 3 tablespoons of batter onto the griddle for medium-size pancakes.  flip the pancakes when they start to bubble.  cook until each side is golden brown and they are cooked throughout.  combine the granulated sugar and the ground cinnamon.  while the pancakes are still warm, top them with butter and allow the butter to melt over the pancakes.  sprinkle the cinnamon sugar topping over the melted butter.


enjoy!
love, laurie

3 comments:

Ma Pa C said...

That looks good. I will have to try that recipe.

Benlovesting said...

Look so yummy! Got to try it one day:)

Kim said...

These were amazing! My batter was so thick so added another 1/2 cup of apple cider and then could spread alittle in pan. Thanks for the great recipe!