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Rocky Mountain High Apple Pancakes w/Cider Syrup
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Recipe Information
Source:
Prickly Pear

Serves/Makes:4 or more servings

Ingredients
  • Pancakes:
  • 2-1/2 cups (600 ml) all-purpose flour
  • 1/2 cup (125 ml) corn flour (OR cornmeal)
  • 3 tbsp (45 ml) arrowroot (OR cornstarch)
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) baking powder
  • 2 tbsp (30 ml) sugar
  • 1 tsp (5 ml) salt
  • 2 cups (475 ml) to 2-1/2 cups (600 ml) buttermilk (OR regular milk with 2 T lemon juice to make required amount)
  • 2 large eggs
  • 1/4 cup (60 ml) butter, melted (OR canola oil)
  • 1 tbsp (15 ml) brandy (optional, but really adds to the flavor and the alcohol cooks out)
  • 2 apples, peeled and coarsely grated
  • Syrup:
  • 1 cup (225 ml) sugar
  • 2 tbsp (30 ml) cornstarch
  • 1/2 tsp (2 ml) pumpkin pie spice
  • 2 cups (475 ml) apple juice or cider
  • 2 tbsp (30 ml) lemon juice
  • 1/4 cup (60 ml) butter (optional)
Preparation
  • Pancakes:
  • Sift together dry ingredients.
  • Mix together liquid ingredients and whisk into flour mixture.
  • Stir in grated apple.
  • Cook in fry pan or on griddle.
  • Serve with Cider Syrup or maple syrup.
  • Syrup:
  • Mix together sugar, cornstarch and pumpkin pie spice.
  • Then add the apple and lemon juices, mixing well.
  • May be cooked in pan on stove or in microwave until thickened, stirring occasionally.
  • Then add butter (cut into pieces) and mix well.
  • This syrup can be stored in the refrigerator for up to 4 weeks.
Comments
If the syrup has been refrigerated, you may want to warm it in the microwave before serving.

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