Buttermilk Pancakes & Apple Cider Syrup

Today is National Pancake Day and at our home, it is the perfect cold weather day for a hot and sweet dinner!  Our favorite pancake is a simple Buttermilk Pancake with Apple Cider Syrup....unless of course there is fresh real maple syrup, but I'd have to be in NY on the farm to get some of that.  So because we are in the west, we use the Apple Cider Syrup and full our tummy's to the brim.

Buttermilk Pancakes

2 Cups All Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon of Salt
3 Tablespoons of Sugar
2 Large Eggs Lightly Beaten
4 Tablespoons of Melted Unsalted Butter
3 Cups of Buttermilk

Heat griddle to 375 degrees.  Wisk together flour, baking powder, soda, salt and sugar in a mixing bowl.  Add eggs, butter and buttermilk while wisk is going to combine all ingredients together.  The batter will have a few little lumps in it...it's perfect that way!

Brush the hot griddle with some butter and pour about a 1/2 cup of batter onto the griddle.  When the pancake has bubbles on it and it slightly brown on the edges it is time to flip it over.  Cook about 1 minute on the other side.  Spread soft butter on each cake and stack to keep them warm until you are ready to serve.  

Apple Cider Syrup

1/2 Cup White Sugar
1 Tablespoon of Corn Starch
1 Teaspoon of Ground Cinnamon
1 Cup of Apple Cider
1 Tablespoon of Lemon Juice
2 Tablespoon of Butter

Stir together sugar, corn starch and cinnamon in a saucepan.  Stir in the apple cider and lemon juice.  Cook over medium heat until the mixture begins to boil. Boil the syrup until it thickens.  Remove from heat and stir in butter until melted.  Serve warm...and if there are any left overs, refrigerate for up to one week.

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