It has been so crazy around here lately. So sitting down and having a nice brunch at home with Marc is one of my favorite ways to unwind and just breathe through the chaos. We live for our weekend sit down here because it’s usually the only day of the week we both don’t work. So for our last brunch, I devised the most wonderful, fall inspired mulled apple cider pancakes. They were fluffy, warmly spiced and everything else a good pancake should be!
This really was such a fantastic meal to relax and enjoy the morning, along with a huge amount of good, strong coffee and even better conversation with Marc. Hope you all love it too! xoxo
These mulled apple cider pancakes are so fluffy and warmly spiced for a perfect fall brunch! The warm apple syrup on top just makes them.
- 2 cups apple cider
- 2 tablespoons whole mulling spices
- 2 1/4 cups all-purpose flour
- 3/4 cup dark brown sugar
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup milk
- 1/2 teaspoon almond extract
- 3 whole eggs yolks separated from the whites
- butter as needed for the griddle
- 3 whole apples peeled and diced small
- 2 cups water
- 1 cup dark brown sugar
- 1/2 teaspoon cinnamon
First, make the mulled apple cider. Pour the apple cider into a medium sauce pan and add the mulling spices in. To make it easier, you can put the mulling spices in a tea strainer before putting it into the cider. Otherwise, just add them in and turn the heat to medium high heat. Let the cider gently boil with the spices until it reduces by half to one cup. Take it off the heat and let it cool with the spices still steeping in it. While the cider reduces and cools, get the rest of the batter going. Whisk the flour, brown sugar, baking powder, cinnamon, nutmeg and cloves together in a large mixing bowl. Combine the milk, almond extract and egg yolks in another bowl. The egg whites should be separated in another bowl. Use a hand mixer to whip them up completely until they are fluffy and stiff.
Take the cool apple cider and remove the tea strainer of spices out. If you just put the spices right in, strain the cider through a fine mesh strainer right into the bowl of milk, egg yolks and almond extract. Whisk those wet ingredients together thoroughly, then whisk them into the dry ingredients until you have a smooth batter. Switch to a spatula to fold in the egg whites without deflating them. Set the batter aside. It's time to make the easy apple syrup. Simply combine the diced apples, water, brown sugar and cinnamon in the same saucepan you made the apple cider in. Bring it to a low boil and let it thicken and become syrupy for about 15 minutes, stirring occasionally. While it cooks, start cooking off the pancakes. Get out an electric griddle and turn it to 350, or heat up a griddle pan over medium high heat.
Grease the griddle with a pat of butter and then scoop the desired amount of batter on to make the size pancakes you want. On my griddle I easily fit 6 decent sized pancakes at a time. Cook them for about 3-4 minutes on each side, until fluffy and golden. Plate them as you cook them in batches and then add a generous amount of the apple syrup on top. Serve immediately and enjoy!!