Inspired by the Apple Cider Donut Cake i cant stop making from Cake by Courtney, i decided to use up my leftover cider to add a fall twist to my classic pancake recipe.
Makes 8-10 medium sized pancakes
Ingredients:
2 Cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup buttermilk or whole milk
3/4 cup apple cider
2 large eggs
1 tsp vanilla extract (optional)
Unsalted butter to grease skillet
For topping:
1/4 cup melted unsalted butter
1/4 cup sugar
2 teaspoons ground cinnamon
1. Preheat non-stick skillet over medium heat. In a medium bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt till well combined.
2. In a separate medium bowl, whisk together eggs, buttermilk, apple cider, and vanilla (if using).
3. Add the wet ingredients to the bowl containing the dry ingredients and gently whisk to combine. Mix until there are no more streaks of dry remaining, lumps are good so don't worry about whisking them out!
4. Mix together cinnamon and sugar for topping. Add 1 tablespoon of butter to preheated skillet. Once melted, wipe out excess using a paper towel. You just want a very light layer of butter fat in the skillet. Add about 1/3 cup of the batter to the skillet. Sprinkle 1/2 teaspoon of cinnamon sugar mixture on top before flipping. Cook about 3 to 4 minutes on the first side, until bubbles appear all over the surface. Flip and cook for an additional minute, until just set. Remove to a plate and keep warm while finishing the remaining pancakes.
5. Sprinkle remaining cinnamon sugar mixture over top of pancakes. Drizzle melted butter over top. Add apple butter, chopped nuts, or even whipped cream, if desired.
*Cooks Tip: Make and freeze the pancakes in individual bags. Reheat in oven or toaster whenever desired.