Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 12-14 large pancakes
Ingredients
Apple compote:
2 large apples
1 tablespoon (15g) butter
1-2 tablespoons agave or maple syrup (depends on sweetness of the apples you’ve used)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Apple cider pancakes:
1 cup (240ml) plant milk
1 tablespoon apple cider vinegar
1 cup (210ml) apple cider (or sub with apple juice or alcohol free cider)
2 cups (280g) plain flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup (50g) light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Instructions
Make the apple compote first - peel, core and thickly slice the apples
Melt the butter in a small pan and cook the apples until just softened then add the syrup, spices and mix well. Turn off the heat and set aside
For the pancakes whisk together the milk, vinegar and cider in a bowl or jug
In a large bowl whisk together the flour, baking powder, baking soda, sugar and spices
Add the milk mixture to the bowl of dry ingredients and whisk until you have a thickish batter
Heat a tiny drizzle of oil in a large frying pan over a medium heat and add spoonfuls of the batter, spacing enough apart so you have room to flip them
Cook the pancakes until bubbles form on the top side then carefully but purposely flip the pancakes
Cook for a further minute or two on the other side
Transfer the pancakes to an oven proof plate or tray and keep warm in a low oven while you cook the remaining batter. Alternatively let them cool and reheat in the microwave
Serve the pancakes with a spoonful of the compote and extra syrup
Recipe by The Cook & Him at https://thecookandhim.com/recipes/apple-cider-pancakes-with-spiced-apple-compote/