Apple Raisin Pancakes With Apple Cider Syrup Recipes

Steps:

• In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.

Steps:

• In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown., Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes.

Steps:

• To make Apple Cider Syrup: add the 1/2 cup sugar and cornstarch to a saucepan; stir to blend.
• Gradually add and stir in the apple cider.
• Add in the cinnamon stick; bring to a boil, stirring frequently.
• Lower heat, cover, and cook for 10 minutes.
• Remove from the heat; sprinkle a litte ground nutmeg or fresh grated nutmeg over the top.
• Take out the cinnamon stick before serving.
• To make the pancakes: Sift the flours, sugar, baking soda, cinnamon, and salt into a big mixing bowl.
• Add in the apples and raisins; toss to coat.
• In another bowl, add the buttermilk, egg yolks, butter and vanilla; stir to blend.
• In yet another bowl, beat the egg whites until soft peaks form.
• Combine the buttermilk mixture with the dry ingredients; stir just until the dry ingredients are moistened.
• Add the egg whites and fold in gently until just blended.
• Heat a large skillet over medium heat.
• Spray with non-stick cooking spray or brush with a light film of vegetable oil.
• Pour 1/4 cup batter into skillet; change heat to medium-low.
• Cook until the tops are covered with small bubbles and bottoms are golden brown.
• Flip pancake (carefully) and cook until lightly browned on the other side.
• Repeat with remaining batter.