Apple Cider Pancake

Thursday, November 11, 2010

This is a wonderful tummy warming breakfast that will send away the chills of any cold morning. Add some homemade sausage or home cured bacon and a pot of warm apple cider and you won’t regret it!

Apple Cider Pancake


3 large farm eggs
2 ¾ cup flour
3 large apples (braeburn or gala work well, if using fuji use 4) Avoid red or yellow delicious, they don’t bake well.
¼ cup fresh press cider
2 cups sugar
¼ cup honey, heated
1 stick butter (half melted)
1 ¾ cup vegetable oil
Tablespoon vanilla extract
Tablespoon baking powder

Peel and slice apples and place in a large bowl with 1 ½ cups sugar, sprinkle with a light coating of cinnamon, and mix into a cobbler.

Dribble with warm honey and mix well.

Set in fridge for 2 hours to cure. Do not skip this step.

When apples are cured, add all wet ingredients (half stick melted butter, cider, eggs, oil, extract) and mix with large wooden spoon.

Add in tablespoon baking powder.

Add flour 1/2 cup at a time and stir batter more than you think you need too. Batter will seem wet and yellow, which is good.

Pour into greased cake pan.

Melt remaining half stick of butter. Add to it ½ cup sugar, some cinnamon and mix them into a wet paste.

Use a pastry brush to spread mixture over the batter, making a sugar crust to bake into the cake.

Bake at 350 degrees 30-40 minutes. Check after 25, when knife comes out clean it’s done. Serve warm with warmed maple syrup.

Creative Commons License photo credit: Marylise Doctrinal

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