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Apple Pancakes with Apple Cider Syrup

Pancakes:
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
teaspoon baking soda
teaspoon salt
1 to 1 cup buttermilk
1 cup grated apple, peeled and cored (1 medium apple)
2 eggs
2 tablespoons vegetable oil

Apple Cider Syrup:
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
2 tablespoons butter
cup finely chopped apple

In large bowl combine flour, 2 tablespoons sugar, 1 teaspoon cinnamon, teaspoon baking soda, and teaspoon salt. Mix well; set aside.

In a medium size bowl stir together buttermilk grated apple, eggs, and vegetable oil.

Add buttermilk mixture to flour mixture. Stir together until well-mixed (1 minute).

On a pre-heated non-stick 10-inch skillet or griddle, place about cup pancake mixture for each pancake. Heat on first side until golden brown (2 to 3 minutes).

Using spatula, turn pancakes over and continue cooking on second side until cooked through (1 to 2 minutes). Repeat with remaining batter. Set aside.

Meanwhile in 2-quart saucepan, place all Apple Cider Syrup ingredients, except butter. Over medium high heat, bring to a boil (3 to 4 minutes). Continue cooking until cider has thickened slightly (6 to 8 minutes).

Remove from heat and stir in butter until melted. Serve with apple pancakes.


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