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.