Apple Pancakes, Spiced Yogurt and Cider Reduction
The Cider Reduction is simply apple cider cooked down to a thick amber syrup, which concentrates the natural sugar and apple flavors. This recipe makes use of a pancake mix, which makes it quick and easy.
Makes 4 servings
Ingredients:
6 cups apple cider
1 cup plain yogurt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons chunky applesauce
2 cups milk
2 eggs, slightly beaten
6 tablespoons chunky applesauce
2 cups whole wheat pancake mix, (the kind that needs eggs and milk)
canola oil
extra cinnamon for garnish
Pour the cider in a 3 quart pot. Place the pan over high heat and bring to a boil. Reduce the heat to medium for a very slow boil and cook until the cider is reduced to one cup. Set aside. Syrup can be made in advance and will keep for about one week in the refrigerator.
In a small bowl, combine yogurt, cinnamon, nutmeg and 6 tablespoons applesauce. Refrigerate until ready to serve.
In a large bowl, combine milk, eggs and 6 tablespoons applesauce. Stir in pancake mix. Mix well enough to moisten, do not over mix. If the batter is too thick, add a little water or some cider.
Heat a large non-stick skillet or griddle over medium heat. When skillet is hot, lightly grease. Add batter, making medium pancakes, about 1/2 cup batter per pancake. Cook until tiny bubbles form on top, peek under the edge, turn when pancake is golden brown and continue to cook. Place on a platter and keep pancakes and 4 serving plates warm in a heated oven.
To serve, fan (slightly overlap) 5 pancakes on a warm plate. Drizzle about 1/2 cup warmed Cider Reduction over the pancakes and top with a dollop of spiced yogurt, garnish with an additional sprinkle of cinnamon.
B-man 