APPLE CIDER SYRUP
Apple-licious! Easy-to-make breakfast or dessert syrup uses unfiltered apple juice and a few other common ingredients. This creamy syrup is full of rustic apple flavor and not too sweet with just a touch of tang.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat until it begins to bubble, about 1 minute. Add sugar and molasses; stir until sugar has absorbed molasses and butter, about 3 minutes. The mixture will be very dry. Add 2 cups apple cider. Mix well and bring to a slow boil. Add cinnamon stick and continue to simmer syrup for about 10 minutes.
- Whisk together 1 tablespoon apple cider, lemon juice, and cornstarch in a small bowl.
- Pour cornstarch mixture into syrup in the saucepan, whisking continuously until fully incorporated. Simmer until thickened, with a consistency similar to warm maple syrup, about 5 minutes. The syrup will thicken upon cooling.
- Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 37.4 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.1 g, SaturatedFat 1.8 g, Sodium 8.6 mg, Sugar 33.8 g
APPLE PANCAKES WITH CIDER SYRUP
Tender pancakes are filled with minced apple and raisin, and drizzled with apple cider syrup. They're wonderful in the summer or on a cool fall morning. -April Harmon, Greeneville, Tennessee
Provided by Taste of Home
Time 30m
Yield 6 pancakes (2/3 cup syrup).
Number Of Ingredients 19
Steps:
- In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.
Nutrition Facts : Calories 492 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 605mg sodium, Carbohydrate 101g carbohydrate (58g sugars, Fiber 4g fiber), Protein 12g protein.
APPLE PANCAKES WITH APPLE SYRUP
I will be using Recipe#279258 to make these. I might even add raisins or craisins with the pancake. Thank you to Chef#537937 and Chef#452940 for helping me get this recipe right.
Provided by WiGal
Categories Breakfast
Time 30m
Yield 12 pancakes, 3 serving(s)
Number Of Ingredients 12
Steps:
- To make syrup: in a small saucepan, combine the syrup ingredients over medium heat, bring to a boil, reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced.
- For pancakes: Preheat grill.
- Place biscuit mix in large bowl.
- In medium bowl, combine the eggs, milk, and oil; stir into biscuit mix just until moistened.
- Stir in apple and lemon peel.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
- Cook until the second side is golden brown.
- Serve apple syrup with pancakes.
Nutrition Facts : Calories 826.8, Fat 35.8, SaturatedFat 11.2, Cholesterol 155.3, Sodium 1050.1, Carbohydrate 113.9, Fiber 5.1, Sugar 58.6, Protein 15
SWEET APPLE PANCAKES WITH CIDER SYRUP
What a delightful way to start the day! Sweet apple flavor fills every delectable bite of these flapjacks. For an extra-special treat, top with sour cream and then add syrup. -Janet Vardaman, Zephyrhills, Florida
Provided by Taste of Home
Time 30m
Yield 12 pancakes (1-1/4 cups syrup).
Number Of Ingredients 12
Steps:
- In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown., Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes.
Nutrition Facts : Calories 284 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 678mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE PANCAKE SYRUP
This homemade apple pancake syrup recipe is not only easy but incredible tasty. It pairs perfectly with our cinnamon oatmeal pancakes and cornbread pancakes. It's ideal for your fall breakfast table or any time of year. Ready in less than 15 minutes!
Provided by Heavenly Home Cooking
Categories Breakfast
Time 12m
Number Of Ingredients 7
Steps:
- Combine sugar, flour, cinnamon and nutmeg in a 2-quart saucepan.
- Place the pan on your stove top and stir in cider and lemon juice. Turn heat on to medium-high. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in butter.
Nutrition Facts : Calories 136 kcal, Carbohydrate 25 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 39 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
APPLE CIDER PANCAKES
I created this one Sunday morning when I was craving that Autumn flavor. These sensuous pancakes have all the beautiful flavors of autumn but only use what you probably already have in your pantry!
Provided by MSREDKITTY
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Place pancake mix into a medium bowl, and stir in apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, brown sugar and vanilla. Mix in walnuts if using.
- Heat a large skillet over medium heat, and spray with cooking spray. Use about 1/4 cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with pats of butter and maple syrup.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 22.5 g, Fat 2.1 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.2 g, Sodium 325.8 mg, Sugar 4.3 g
PUMPKIN PANCAKES WITH APPLE CIDER SYRUP
Pumpkin Pancakes with Apple Cider Syrup begin with a pancake mix for an easy fall breakfast. The pancakes are full of pumpkin flavor and the homemade syrup is absolutely incredible!
Provided by Jessica & Nellie
Categories Breakfast
Number Of Ingredients 11
Steps:
- In a large bowl, beat eggs well. Add milk, pumpkin and oil and mix until well combined. Whisk in pancake mix and spices until batter is smooth. If it seems a little too thick, you can add a little bit more milk to thin it out.
- Cook on lightly oiled griddle heated to 350°. Cook on one side until bubbles form on the top and then flip and cook another 1-2 minutes or until both sides are slightly golden brown.
Nutrition Facts : Calories 185 kcal, Carbohydrate 18 g, Protein 3 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 53 mg, Sodium 150 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 7 g, ServingSize 1 serving
APPLE SYRUP
Steps:
- In a large pot, bring the cider to a boil over medium-high heat. Boil the cider until it has reduced to a thin syrup (you should have about 1/2 cup), approximately 25 minutes. Cool and store at room temperature.
APPLE-BACON PANCAKES WITH CIDER SYRUP
If you like apple pancakes and you like bacon, you'll love the taste of these sweet, smoky pancakes. Any kind of apple works well. A quick cider syrup drizzled on top enhances the apple flavor
Provided by Annacia
Categories Breakfast
Time 33m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- SYRUP:.
- Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan.
- Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes.
- Set aside.
- PANCAKES:.
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white and buttermilk in a large bowl.
- Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.).
- Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot.
- Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it to make them about 3 inches in diameter.
- Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning. Reheat the cider syrup, if desired, and serve with the pancakes.
- TIP:.
- Make Ahead Tip: Cover and refrigerate the syrup (Step 1) for up to 1 week. Reheat on low before serving.
- Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat.
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- Whisk to mix. Stir in the cider. Whisk until smooth., Cook over medium heat until mixture begins to boil, stirring occasionally.
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- In a small saucepan, melt the butter. Add in the apple cider, then stir in the brown sugar. Cook, whisking, until it comes to a boil. Boil for 1 minute, whisking constantly. Serve warm.
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- Allow to cook for 2-3 minutes or until thickened. Allow to cool completely; then pour into a bottle with a tight lid and store in the refrigerator for up to two months.
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- Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan. Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes. Set aside.
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white and buttermilk in a large bowl. Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.)
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