Some people perhaps, should never be left alone in the house. Perhaps, this is especially so on Sunday mornings when nostalgia for the Sunday morning breakfasts of your childhood can come rushing back. I may be one of those people given to mischief and this particular form of nostalgia.
My husband is at the Cape playing golf in the annual Nit-Wit Invitational. I’ll let you draw your own conclusions on this. My daughter won’t be here for another half hour. That’s enough time to get into some mischief! (and coincidentally, today is Mischief Night) Hmmmm….. At least the only person I could possibly harm here is myself – no time like the present. I’m planning on spending all of today until the rain sets in outside working and so, I should burn off at least some of those calories. (?) 🙁
I’m at least partially inspired today by the need for the NYC Marathoners to carb-load over the next week. My daughter is running the NYC Marathon for the first time. We are all very excited for her and so, in her honor, I’m working up a super-duper carb-loading pancake recipe for her. Of course, I’m not running and so, I don’t need the carbs – he he he – but I’ll be the official taste-tester!
This morning, upon returning home from walking the dog, I initially thought of making Blueberry-Banana Pancakes. Yes, though, we have no bananas. We have no bananas today!
Ok, on to the next idea. I have Cider, Apples, Cinnamon……. And, who doesn’t want to use this season’s delicious, fresh-pressed apple cider at every opportunity possible? This will fill the carb bill and hopefully will taste amazing.
APPLE CIDER PANCAKES WITH CINNAMON-CIDER SYRUP AND SAUTÉED APPLES
1 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
1/2 cup buttermilk
1/4 cup apple cider
1 egg 1 tsp vanilla
2 tbsp unsalted butter melted and cooled slightly
1 tbsp butter
1 apple, peeled and sliced
2 rounded tsp cinnamon-sugar
1/2 cup apple cider
1/2 cup dark maple syrup with 1 cinnamon stick, halved – this is optional, but why not?
Heat a pan over medium-low heat and coat with butter. Do not let burn.
In a medium bowl, whisk together the flour, baking powder, salt, and sugar. In a measuring cup whisk together the buttermilk, cider, egg and vanilla. Mix the wet ingredients into the dry, just until flour disappears. Let sit 5 minutes.
In the meantime, over medium heat melt butter in a small skillet. Add the apples and sprinkle the cinnamon-sugar over. Pour in the cider and cook until the cider is reduced and the apples are tender but not mushy. In a small saucepan, heat the maple syrup with the cinnamon stick until it is warm and fragrant.
Cook the pancakes as you would until cooked through. Stack up high on a plate. When the cinnamon-cider syrup is reduced and nice and thick, pour the apples and syrup over the pancakes. Top with a touch of the maple syrup, too, if desired.
Enjoy!