One of my very favorite things about fall in New England is the amount of apple orchards, and apple cider mills we have. I thought it would be so lovely to ring in the first day of fall with a brunch. I couldn’t think of a better way to celebrate then apple cider pancakes, severed with warm sautéed apples and Nodine’s bacon, topped with Waldingfield farm maple syrup. They are fairly easy to make, and this recipe makes about 12 5-inch cakes, or 24 smaller ones. Depending upon the amount of guests (or family) you have you can always double the recipe. I followed the Joy of Cooking basic pancake recipe, and added the cider. I find myself wanting to cook more and more as the weather gets cooler, and the summer days are drifting away, and giving way to these 60 degree sunny days of autumn. Also, the bonus of it all is that while your cooking the entire kitchen fills up with the aroma of the apples, cinnamon and nutmeg.
Here is what you do:
prepare and preheat your griddle
whisk together in a large bowl:
1 1/2 cups all-propose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt.
Whisk together in another bowl:
1 1/2 cups milk
3 tablespoons melted butter
2 large eggs
1/2 teaspoon vanilla (optional)
2 Tablespoons apple cider . If you want them to have a stronger cider taste, just substitute more cider in replacement of the milk.
Pour wet ingredients over the dry ingredients and mix together, just until ingredients are combined. Don’t over mix. Spoon a large tablespoon (or two) onto griddle. Once the top starts to bubble, flip it over till lightly browned. If you really want to guild the lilly, you can serve on the side, sautéed apples, with cinnamon and nutmeg.
To Make the apples:
Peel and chop apple into bite size pieces, sauté in butter, tossing with nutmeg and cinnamon until soft and tender (about 15 minutes) . Serve on the side, or top pancakes with them.