Apple Crisp Pancakes with Apple Cinnamon Syrup
“We were served a delicious breakfast each morning, and Betty makes this wonderful apple cinnamon syrup to use on her pancakes or waffles.” –TripAdvisor Reviewer
There’s nothing quite as comforting as waking up to a hot breakfast of a chilly morning, and who does breakfast better than a B&B? Betty Luse, innkeeper at Widow Kip’s Country Inn, is happy to share her recipe for apple crisp pancakes, enhanced with a rich apple cinnamon syrup, so try it out for a holiday breakfast, and you’ll never go back to cold cereal again!
Pancake Ingredients:
1 egg, beaten
¾ cup milk
1 teaspoon vanilla
2½ cups pancake mix, divided
¾ cup chunky applesauce plus extra for serving
½ cup quick cooking oats
¼ cup packed brown sugar
2 tablespoons butter, softened
Apple Cinnamon Syrup Ingredients:
1 cup sugar
2 tablespoons cornstarch
2 teaspoons cinnamon
2 cups apple cider of natural apple juice
2 tablespoons lemon juice
½ stick butter
Directions:
Preheat oven to 375°F. Spray a baking pan with non-stick cooking spray. In a large bowl, combine egg, milk, vanilla, 2 cups of pancake mix, and ¾ cup of applesauce. Spread mixture in pan. In a medium bowl, combine oats, brown sugar, remaining ½ cup of pancake mix and butter. Sprinkle oats mixture over ingredients in pan. Bake for 14-16 minutes. Serve with applesauce and warm apple cinnamon syrup.
For the syrup: Combine sugar, cornstarch, cinnamon, apple cider, and lemon juice in a medium saucepan over medium heat. Bring to a boil, then remove pan from heat and stir in butter until melted, and combine. Serve warm.
Photo by TripAdvisor user mmnnbb1.
Indulge in this recipe for Apple Crepes with Hot Cranberry Sauce
If you thought our last pancake recipe from By the Side of the Road Inn & Cottages was good, wait until you try these apple crepes with hot cranberry sauce! You’ll never want to go back to cold cereal and milk again.
- Ingredients – Crepes
- 1 cup all-purpose flour
- 1/4 cup confectioners’ sugar
- 1 cup milk
- 2 eggs
- 3 Tablespoons melted butter
- 1 teaspoon vanilla extract
- Pinch salt
- Ingredients – Apple Filling
- 6 fresh tart apples — peeled, cored, and sliced 1/4 inch thick
- 2 to 3 Tablespoons cornstarch
- 1/4 to 1/2 cup sugar (depending on variety of apple used)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2 Tablespoons lemon juice with freshly grated zest
- 6 Tablespoons unsalted butter
- Ingredients – Hot Cranberry Syrup
- 1 cup white sugar
- 3 Tablespoons cornstarch
- 2 cups cold water
- 2 cups fresh cranberries
- 1 or 2 drops red food coloring (optional)
Crepes: Sift together flour and sugar in a small bowl. Combine remaining ingredients in a large mixing bowl. Add dry mixture and beat until smooth. Lightly grease a 6-inch non-stick skillet over medium/high heat. Coat the bottom with about 3 Tablespoons of batter, spreading to cover the bottom of the skillet. Cook until crepe is lightly brown; flip and quickly brown the other side. Stack between layers of parchment or waxed paper until all crepes are cooked. Makes a dozen.
Apple Filling: Prepare the apples and place in a large bowl. Combine the sugar and spice with the cornstarch and sprinkle over the apples. Coat the fruit well. Melt the butter over a medium flame/heat and add the apple mixture. Saute several minutes until juices emerge, lower flame/heat, and continue to simmer until apples are “tender crisp” — maybe 5 minutes more (again, depending on the variety used). Turn off flame/heat, cover apples, and hold warm.
Hot Cranberry Syrup: Combine sugar with cornstarch and mix well. Add cold water and stir over medium flame/heat until sugar begins to dissolve. Add cranberries and bring to a boil, stirring constantly. Reduce heat to a low boil and continue cooking as cranberries begins to burst and mixture thickens nicely, approximately 5 to 7 minutes more. Add 1 or 2 drops of red food coloring if the cranberries haven’t provided enough color.
To serve: Fill each crepe with 2 to 3 spoonfuls of warm apple filling, fold to center, adorn with beautiful red cranberry syrup, and garnish with a sprig of edible greenery. Eat and enjoy!
Originally published here.
BBHSV Recipe: By the Side of the Road B&B Pancakes
We love pancakes. Really though, who doesn’t look a delicious helping of hot, griddle cakes, dripping with butter and syrup and just waiting for you to sink your teeth in for the first bite. But you haven’t really tried pancakes until you’ve tasted country pancakes with orange cardamom syrup! This recipe is a favorite at BBHSV member By the Side of the Road Bed & Breakfast and was even finalist in the Best B&B Breakfast Tournament: 2014. Want to try it out for yourself? Here’s the recipe, originally published on BedandBreakfast.com:
Ingredients
- 2 Eggs
- 5 tablespoons Butter
- 1 cup Milk
- 1 1/4 cups Flour
- 1 tablespoon Sugar
- 4 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 1 cup Sugar
- 1 3/4 cups Orange Juice
- 1/4 cup Water
- 1 teaspoon Ground Cardamom
- 1 1/2 tablespoons Corn Starch
- Zest of one orange
- 10-12 Fresh sliced strawberries
Directions
- For the Pancakes: Beat the eggs in a mixing bowl until thoroughly blended. Put the butter and the milk in a saucepan, and warm over low heat until the butter is melted. Set aside and allow to cool a little. Once it has cooled a bit, stir the butter mixture into the eggs and mix well.
- Put the flour, 1 tablespoon sugar, baking powder, and salt into a bowl and stir.
- Pour the egg mixture into the flour mixture and stir only until the dry ingredients are well moistened. (Lumps are good.) Set aside batter.
- For the Syrup: Mix the dry ingredients together, and slowly stir in liquids and zest. Bring to a slow boil over medium heat, stirring constantly. When thickened, reduce heat and simmer 5 minutes.
- To Serve: Bake 4-inch pancakes on a 350 degree griddle (makes 12). Serve the pancakes stacked with a few fresh strawberries and two tablespoons of syrup atop each one.
Eat and enjoy! (Want to try a couple more BBHSV members’ pancakes? We have recipes for Banana Cream Pancakes and Apple Crisp Pancakes!) To make a reservation at By the Side of the Road Bed & Breakfast, click here.
Photo property of By the Side of the Road Bed & Breakfast