Last week I purchased a giant jug of apple cider made from local Palisade apples. I feel like I’ve used the apple cider for various recipes and concoctions now, and yet it still appears there is barely a dent made in that thing.
In desperate need of opening up some refrigerator space (we couldn’t make chili last night because we didn’t have room to put the soup pot in there!), I decided this morning I would make some apple cider pancakes for breakfast.
These pancakes are perfect! Make them when you want fluffy, super thick, lightly-spiced autumnal pancakes. Dress them up with sauteed apples & walnuts, pear/apple butter, or a smear of cinnamon cream cheese icing in between each pancake in your stack.
I also enjoy them with pats of butter and a drizzle of maple syrup. I think they’d be particularly fitting for a snowy morning. For a heartier breakfast, try substituting some of the all-purpose flour with whole wheat flour, oat bran, or oat flour.
It’s been a good weekend here. We’ve had some lovely, sun-drenched days with pleasant temperatures. It’s felt nice to get out and stomp around in the snowy mud. Our puppy was born two weeks ago, and recently we’ve been able to watch him on the puppy web cam. I’m in love! I can’t wait to bake him puppy treats.
Enjoy the rest of your weekend, all.
How to make this high altitude adjusted recipe:
Apple Cider Pancakes
Adapted from the Sincerely, Kinsey blog
- 1 egg
- 1½ cups apple cider
- ¼ cup unsalted butter, melted
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1¾ tablespoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ tablespoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- In a large bowl, whisk together the egg and apple cider.
- While still whisking, stream in the melted butter.
- Add the flour, sugar, brown sugar, baking powder, baking soda, salt, vanilla, cinnamon and nutmeg and stir to combine.
- You will have a relatively thick pancake batter. If you want a thinner batter, add a little more apple cider.
- Preheat a skillet or griddle over medium-low heat.
- Melt a little butter in the skillet and add about ¼ cupfuls of batter, giving them plenty of room. I sometimes run the cup or spoon over the batter as I plop it in the skillet, much like spreading sauce on a pizza crust, to spread the batter a bit.
- Cook the pancakes until bubbles appear on the surface, and flip. Cook until both sides are golden.
- Serve warm.
- Makes 10-12 pancakes.