For me, September 1st marks the beginning of fall (one of my favorite seasons!). It’s a little hard to believe it’s fall, now that I live on the West Coast where it’s still 80 degrees, but hey that’s OK. Fall can easily be cooked up in the kitchen and this time of year, when the girls are back in school, I try to do something special on Saturday mornings to celebrate the week’s end. My Apple Cider pancake recipe should do just the trick! A seasonal twist on our usual homemade crepe ritual.
For a step-by-step tutorial of this recipe you can watch the video demo below. This video has special meaning for me since it was the first video to appear on my own YouTube Channel, after appearing on Kin Community. It’s funny to see how I have evolved over the last 4 years, definitely a bit more relaxed on camera 🙂 But hey, despite the newbie jitters, the recipe is still great!
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For making a big batch of pancakes, a large griddle is pretty awesome. It’s an initial investment, but I’m glad I spent the money because I use it all the time. It’s also great for grilled cheese sandwiches and quesadillas too! (If you have kids it cuts down on the fights of who is served first since you can serve everyone at the same time!) This one is my favorite model, sturdy and well made, worth the money in my opinion (This link goes to Amazon where I am an affiliate partner)
The apple raisin syrup is the best part of this recipe. It’s warm and hearty and just the perfect amount of sweetness and spice on a crisp fall morning. For a fancy brunch (for grownups!) you could also add a splash of Calvados to this mixture and that would be quite divine 🙂
- 2 ½ cups (300g) of flour
- 2 tsp (10 ml) baking powder
- ½ tsp (2.5ml) salt
- 1 tbsp (12 g) sugar
- 1 tsp (5 ml) pumpkin pie spice
- 3 eggs
- 1 cup (240 ml) of milk
- 1½ cups (360ml) of Apple Cider
- 4 tbsp (60 ml) melted butter
- ¼ cup (40 g) chopped pecans
- For the syrup:
- 4 tbsp (60 g) butter
- 2 Gala apples, peeled and chopped
- 1 cup (240 ml) of raisins
- ½ tsp (2.5ml) pumpkin pie spice
- ½ cup (120ml) grade B syrup
- Mix together the dry ingredients. Then add eggs, milk, cider and mix well. Stir in the melted butter, and add the pecans.
- Then melt butter in a sauce pan, add chopped apples, raisins and spice and cook until apples begin to soften and release their juices. Add the syrup and simmer for 2-3 mins just to thicken.
- Heat griddle and ladle out large pancakes. Flip when bubbles appear. Keep warm in a 200 degree oven.
- Serve pancakes with the warm apple raisin syrup on top.