Last night I went to bed hungry and dreaming of apple spice pancakes. I loved how well my apple spice muffins turned out and wondered about using a similar apple technique of grating the fruit into pancake batter.
Waking up this morning to windows streaming in cold winter sun, I set about to looking up recipes and found this easy peasy one on about.com. Sure enough, just grate apples into your spiced up batter! This recipe is lowfat too.
Even better, this recipe lists an accompanying apple cider syrup recipe too. However, only after I measured out my ingredients into the saucepan did I realize I don’t have apple cider-opps. Substituting in the only fruit juice I have, pomegranate juice, made a wonderful variation: spiced pomegranate pancake syrup, that goes wonderfully with these pancakes.
Happy discoveries and a bright shiny breakfast…
Apple Spice Pancakes with Pomegranate Syrup
In a saucepan, mix together:
- 1/2 cup sugar
- 1 Tbs cornstarch
- 1/8 tsp cinnamon
- pinch of freshly grated nutmeg
- pinch of salt
Pour in 1 cup of pomegranate juice and whisk over heat till the mixture comes to a boil. Simmer for 1 minute then remove from the heat and add: 1 Tbs butter and 1 Tbs lemon juice.
Apple Spice Pancakes
This recipe is based on dry pancake mix. I like having a batch of Alton Brown’s Pancake Mix around. My last bulk batch of it I made also has 5 vanilla bean pods ground up and added- a flavor addition I highly recommend. The ground up whole beans add color to the resulting batter, making your pancakes look like they are buckwheat based. However, during long term storage of the vanilla’ed pancake mix, the beans have a bit of moisture that is released into the mix and causes it to clump slightly. Just sift out your mix into your mixing bowl and break up the clumps when measuring for recipes.
In a bowl combine
- 2 cups of pancake mix
- 1 tsp cinnamon
In a measuring cup whisk together 1 1/2 cups of milk and 1 whole egg.
Pour this whisked mixture into the pancake mix and stir together for only 5-8 seconds. Grate in one large apple, enough to yield 3/4 cup of shredded apple, and briefly stir. Let the mixture sit while you heat up your pan.
Now’s a good time to size up your batter consistency. I found I had to add more milk to the batter to give it a slight bit of run, to help it spread when added to a hot pan. Gently laddle in pancake batter to your hot skillet or griddle pan and cook pancakes on one side till bubbles form and break open. Flip and cook just 1 minute more.
Garnish with pomegrate syrup, and sliced apples and toasted walnuts for extra credit. Enjoy!