Happy friday! I hope you had a fabulous Thanksgiving!! I’m going to keep it short and sweet today because I know a lot of you are recovering from a full day of cooking and eating, and may even be hitting up the Black Friday sales today. Even though we didn’t celebrate Thanksgiving here in Canada yesterday, I kinda felt as though I did via everyones instagram photos..lol. Your meals looked delicious!
Since Black Friday is such a huge deal in the U.S., they have started to make a huge deal of it here too! Every store is advertising big sales today- I may just have to check it out, you know, for the sake of research. 😉
When we have a long weekend I always like to make an extra special breakfast, and these pancakes are the perfect lazy long weekend breakfast or brunch. They have a double dose of apple; shredded apples in the pancakes, and apple cider in the syrup. The pancakes are filled with gingerbread spices which make them absolutely perfect for the holiday season!
Have a great weekend!!
- 1 cup apple cider or apple juice
- 1 cup pure maple syrup
- 2 apples, peeled and cored (I used honey crisp, granny smith good too)
- 2 1/4 cups all-purpose flour or white whole wheat (which is what I used)
- 1/4 cup firmly packed brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 1/2 cups buttermilk or whole milk
- 1 tablespoon molasses
- 2 large eggs
- 4 tablespoons unsalted butter melted, plus additional for cooking
- In a small saucepan over high heat, bring the apple cider or juice to a boil until it is reduced to about 1/3 cup, about 10 minutes. Remove from heat and whisk in the maple syrup. Cover to keep warm.
- Preheat oven to 200 degrees F to keep cooked pancakes warm.
- Preheat griddle or pan on medium-high heat.
- Using a box grater, shred the apples and set aside. You should have about 1 1/2 cups.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.
- In medium bowl, whisk to combine the buttermilk, molasses, eggs, and melted butter.
- Pour the liquid ingredients into the dry ingredients and mix just until slightly combined. Add in the shredded apples, and combine just until combined. Some lumps are okay.
- Grease griddle, and pour about 1/3 cup of the batter per pancake. Cook until sides are cooked and some bubbles have formed, about 2 minutes. Flip, and cook until cooked through, about 1 to 2 additional minutes.
- Transfer to cookie sheet in oven to keep warm. Serve with warm syrup.
Adapted from Breakfast Comforts
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