Apple Pancakes with Apple Cider Syrup

One of the best things I ate at the Quilt Retreat last week was an apple cider syrup over pancakes.  Many of the quilters voiced the opinion that we would eat that syrup over cardboard.....it was just that good.  It was made from fresh/pasteurized apple cider.  I buy fresh pasteurized apple cider year round from here and also in my local supermarket.  There was a promise made to share the recipe and that will happen but I couldn't wait, so I came home and GOOGLED apple cider syrup.   I found a recipe at Cooks.com that I modified slightly.   I think it is almost identical to the one we had at Bear Lake and it was a hit at my house last weekend.

I didn't use the pancake recipe from Cooks but made up my favorite recipe, to which I added  a grated Fuji apple.  I also melted a tiny bit of butter and sauteed some apple slices with cinnamon in a skillet and spooned them over the pancakes to kick up the apple flavor.  Was I happy with the results? 

I sure was!!!

Apple Pancakes with Apple Cider Syrup
(syrup modified from Cooks.com)

For Syrup:
1 cup of granulated sugar
3 Tablespoons of cornstarch
1/2 teaspoon of pumpkin pie spice
2 cups of fresh Apple Cider (I used this brand) or apple juice
1/4 cup of butter
2 Tablespoons of fresh lemon juice

Mix the sugar, cornstarch, and spice together and add to a saucepan.  Pour in the apple and lemon juices.  Stir to blend and bring to a boil.  Boil the syrup until it thickens (about 1 minute).  Remove from the heat and stir in the butter until melted.

Bonnie's Apple Pancakes:


2 eggs
1 Tablespoon of granulated sugar
4 Tablespoons of butter
4 teaspoons of baking powder
1 cup of milk
3/4 teaspoon of salt
1 ¼ cups of all-purpose flour
3/4 of a large, tart apple, peeled, cored, and grated (more or less to your taste)

Preheat a griddle to 350 degrees F. or heat a skillet until water dances on it, then lightly film with oil or butter.


Beat the eggs in a bowl until blended. Put the butter and milk in a pan and warm over low heat on the stove top or in the microwave until the butter is melted. Cool the mixture a bit. Stir the butter mixture into the eggs and mix well. Put all dry ingredients into a bowl and mix well. Pour the wet mixture into the dry mixture and stir only until the ingredients are well moistened. Don’t over mix.

Drop 2 or 3 Tablespoons of batter onto the griddle and cook until bubbles break on the surface of the pancake. Turn the pancake over and cook until the bottom is lightly browned.

Serve pancakes topped with apple cider syrup and sauteed apples.