Rocky Mountain High Apple Pancakes w/Cider Syrup
- Prickly Pear
Serves/Makes:4 or more servings
- 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
- 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)
- 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.
- 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.
- If the syrup has been refrigerated, you may want to warm it in the microwave before serving.