Apple Cider Pancakes

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Now that the air is a little crisper and the leaves are starting to change, people are heading outside to do one of the season’s most beloved activities: apple picking. If you’ve got plans to visit an orchard during Columbus Day weekend, bookmark this recipe from Jason Reed to use the fruits of your labor. Make sure to snag a gallon of apple cider, too, as you’ll need some for the pancake batter. This breakfast will have you feeling apple-infused but that’s the only way to be this time of year, isn’t it?

Details

Servings: 3-4

Ingredients

for the bronzed apples
  • 2 tablespoons canola or vegetable oil
  • 2 apples (Reed prefers Honey Crisp or Macoun), peeled, cored, and cut into 1/2 in" slices
  • 2 tablespoons butter
  • 1/4 cup brown sugar
for the pancakes
  • 2 eggs
  • 1 1/2 cups apple cider
  • 2 tablespoons melted butter
  • 1 1/2 cups all purpose flour
  • 1/2 cup cake flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon nutmeg
  • 2 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt

Directions

for the bronzed apples
  1. Get a large sauté pan heating up over high heat. Once hot, add canola oil and apples. Gently stir apples so evenly coated with oil and allow to caramelize for 2-3 minutes. Add butter and sugar and toss until sugar is melted and apples are coated. Allow to cook for 1-2 minutes more, remove from heat and keep warm until ready to use.
for the pancakes
  1. In one stainless steel bowl, whisk together the eggs, cider, and butter.
  2. In a second stainless steel bowl combine flours, sugars, nutmeg, cinnamon, baking powder, baking soda and salt.
  3. Pour dry ingredients into wet and mix until just combined. Don't over mix.
  4. Heat a non stick pan or cast iron skillet over medium heat and melt a tablespoon of butter. Once melted, add pancake batter in the amount of the desired size of pancake, cook until bubbles form in batter and flip and cook for another 2-3 minutes. Repeat until batter is used up. Serve with bronzed apples and a dollop of whipped butter.

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