University of Illinois Extension
Apple Pancakes - Recipes - Apples and More - University of Illinois Extension

Apple Pancakes with Spicy Yogurt and Cider Syrup

Cider syrup is simply an apple cider reduction. The apple cider is cooked down to a thick amber syrup, which concentrated the natural sugar and rich apple flavor. Because this recipe starts with a pancake mix, it is quick and easy. Purchase a whole-wheat mix that requires adding eggs and milk, not the complete just-add-water type. Use homemade applesauce or the chunky commercial style. Great for a weekend brunch!

6 cups apple cider
1 cup plain yogurt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons chunky applesauce
2 cup whole-wheat pancake mix
2 cup skim milk
2 egg, slightly beaten (or 1 whole egg plus one egg white)
6 tablespoons chunky applesauce
Canola oil
Extra cinnamon for Garnish

Start by making the syrup; pour the cider in a pot that is large enough to be no more than half filled. Place the pan over high heat, and bring to a boil. Reduce the heat to medium, very slow boil, and cook for about 30 minutes. Cook until the cider is reduced to one cup. Set aside. (Syrup can be made in advance. Keeps for about one week in the refrigerator. Warm or bring to room temperature before serving.)

Next, in a small bowl, combine yogurt, cinnamon, nutmeg, and 6 tablespoons applesauce. Refrigerate until ready to serve.

In a large bowl, combine milk, eggs, and 6 tablespoons applesauce. Stir in pancake mix. Mix well enough to moisten, do not over mix. If the batter is too thick add a little water. Heat a large non-stick skillet or griddle over medium heat.

When skillet is hot, lightly grease. Add batter, making medium pancakes, about 1/2 cup batter per pancake. Cook until tiny bubbles form on top, peek under the edge, turn when pancake is golden brown and continue to cook.

Place on a platter and keep pancakes and 4 serving plates warm in a heated oven. To serve; fan (slightly overlap) 5 pancakes on a warm plate.

Drizzle Cider Syrup over the pancakes (about 1/2 cup) and top with a dollop of spiced Yogurt, garnish with an additional sprinkle of cinnamon. Yield 4 servings.