Other than my most recent pumpkin seeds recipe, it’s been a little while since my guy’s given any of my kitchen creations a grunt, let alone two. I know he tends to be a bit stingy with his grunts – they’re reserved for only what his dude-ly palate finds the best of the best. Still, I was starting to get a little pouty – give something a grunt already, man!
So when he gave Applesauce Pancakes with Apple Cider Syrup not just one, but two grunts up, I felt like I’d won a little prize.
Hey, it’s the little things.
These surprisingly fluffy little pancakes have a nice subtle apple flavor enhanced by cinnamon, vanilla, and nutmeg. The syrup, on the other hand, packs a serious apple wallop with caramel-like overtones. Together: Apple breakfast nirvana, worth a coveted Two Grunts Up. Victory is mine, and I didn’t even have to put bacon in it!
Applesauce Pancakes with Apple Cider Syrup
Apple Cider Syrup:
- 1 cup brown sugar
- 2 cups apple cider
- 1 or 2 cinnamon sticks
- 1 cup all-purpose flour
- 1 cup whole wheat flour (substitute another cup of all-purpose flour if you like)
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon or a hefty pinch ground nutmeg
- 1 1/4 cups milk
- 2 eggs
- 2/3 cup applesauce
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter (melted)
Make the Apple Cider Syrup:
- Over medium heat in a medium saucepan, combine the cider and brown sugar, then add the cinnamon stick. Bring to a boil, then reduce heat to medium low and continue simmering, stirring occasionally, for about 30 minutes until the mixture is reduced by about 2/3. Remove from heat and let cool (it will thicken as it cools).
Make the applesauce pancakes:
- In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- In a medium bowl, mix together the eggs, milk, applesauce, and vanilla. Stir in the melted butter.
- Stir the wet ingredients into the dry ingredients, just until well-incorporated. Do not overmix.
- Pour batter by 1/4 cupfuls onto a griddle heated to 350 degrees (or a pan on the stove on medium to medium-high heat). The batter will be somewhat thick - you may have to spread it around a bit with the measuring cup after you pour it. Don't fret if they're not perfect circles - rustic is always good! Cook until browned by both sides, and pancake is cooked through.
- Serve with butter, if desired, and Apple Cider Syrup.