Apple Cider Pancakes

Every Thanksgiving, I serve warm apple cider. I keep it in the crockpot, simmering all day long with cinnamon sticks and apple slices. Whether it is cold outside or not, I always have a cup or two. The morning after Thanksgiving I was faced with a lot of leftover cider and a hungry crew. I did some googling and came across this recipe for Apple Cider Pancakes. I changed it up a bit, omitting the apples and substituting applesauce for oil. The batter is runnier that what I am used to cooking with, so my first batch looked less than perfect. Once I got the hang of it, they turned out beautifully. The apple flavor is not overwhelming, but it adds a nice sweetness.

Apple Cider Pancakes

1 ½ cups flour
1 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 egg
2 tablespoons unsweetened applesauce
1/3 cup milk
1 cup apple cider
Shortening for greasing the pan

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a small bowl, whisk together the egg, applesauce and milk. Add the egg mixture to the flour mixture and then add in cider. Stir until just incorporated and a few lumps remain. Heat a large skillet over medium heat and brush with shortening. Pour batter onto skillet by 1/4 cupfuls into circles. Cook pancakes until large bubbles begin to appear on the surface, 2 to 3 minutes, then flip carefully and cook until bottom side is golden brown, about 2 minutes longer. Repeat with remaining batter, brushing pan with shortening as needed.

Pin It Now!