Last Halloween, I was living in Phoenix. I was ruining lives with surprise in-class AP essays. (I know this sounds exaggerated. I also know it’s not…because I spent my Halloween grading.)
I sat in the driveway with a bonfire and a bowl of candy and a sometimes grumbly dog. It was real life…temporarily.
This year, I’m living in Ohio. I’m eating Halloween candy for dinner (oops) because trick or treat was hurricaned out…or something. There’s a fire in the fireplace…and I own a home with a fireplace.
I chopped my hair short.short.short. (I think I like it.)(I’m still adjusting.)
It feels a little like everything’s changed.
Except…my dog is still everywhere. And, I’m still painting my nails and eating pancakes. It’s good to know that some things are reliable.
These pancakes are made my favorite way: with equal parts all purpose and whole wheat flour. It makes a denser pancake, without losing all the fluffiness. We’ve talked about this before…right? I also always use almond milk in my pancakes. I dunno what magic it works, but it’s a constant.
When I fold apples into pancakes, I always let them simmer on the stovetop until they’re soft first. It eliminates the awkward crunchiness. This time my apples simmered in apple cider, and I smashed them applesauce style.
I replaced a little of the milk with apple cider too. It’s my power ingredient.
And, instead of maple syrup, these pancakes are topped with a brown butter, apple cider glaze.
I made a batch of way too many…because I knew I wouldn’t be able to stop eating them.
Some things never change.
Apple Cider Pancakes
2 large honeycrisp apples, peeled, cored and chopped into bite sized pieces
1/2 cup, plus 2 tablespoons apple cider, divided
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 tablespoons brown sugar
1 cup (almond) milk
2 tablespoons canola oil
1 teaspoon vanilla
Peel, core and chop apples. Place in a small saucepan with 2 tablespoons apple cider and let simmer over medium heat until softened. Meanwhile, combine flours, baking powder, baking soda, salt, cinnamon and brown sugar in a medium sized mixing bowl and set aside. In a separate bowl, combine remaining 1/2 cup apple cider, milk, eggs, oil and vanilla. Add wet ingredients to dry, and stir just to combine. Using a potato masher, smash apples (you’ll want them to still be somewhat chunky) and fold into batter. Spoon batter onto a hot, greased griddle. Flip when edges of pancakes begin to dry, cooking evenly on both sides. Serve with brown butter apple cider glaze (below). yield: about 16 pancakes
Brown Butter Apple Cider Glaze
recipe from How Sweet It Is
4 tablespoons butter, browned and cooled
1 1/2 tablespoons apple cider
1/2 teaspoon vanilla
1/2-3/4 cup powdered sugar
Brown butter in a small saucepan and set aside to cool. Add vanilla and powdered sugar and whisk until smooth. Gradually add apple cider and continue whisking. (It will take a few minutes for all the lumps to work out.) Serve immediately, storing any leftover in the fridge.