I had a few jars of apple sauce left, so I added that to the cream and eggs, and
reduced apple cider makes a delicious syrup to put over the top.
Add the
cooled reduced apple cider to the batter and stir it in taking care not to overmix (overmixing makes the batter flat, dense, and tough).
Reduce the apple cider: Place the apple cider (spiced or not spiced, but cider is better than apple juice) in a medium saucepan over high heat.
1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup
reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
A whole grain apple cider cake infused with cinnamon and nutmeg is generously topped with streusel and then drizzled with
a reduced apple cider glaze.
Here's what I'd do: Seek out a recipe for honey caramels and apply
this reduced apple cider to it.
In a skillet over medium heat,
reduce the apple cider by half, about 10 - 15 minutes.
Transfer 1 tablespoon of
the reduced apple cider to an upright blender.
Add buttermilk and
reduced apple cider and mix to combine.