We are fortunate to have neighbors down the block with an apple orchard. Each fall, they invite us down to "help" with apple cider making. It is an event that we all look forward to. October is National Carmel month so I was on the search of a recipe to celebrate it and this one by Deborah at Taste and Tell does double duty with incorporating apple cider too! Even the easy homemade syrup includes apple cider. I was intrigued by this recipe since it uses yogurt and incorporates whipped egg whites to add to the fluffy texture of the pancakes. This was my first attempt at trying to capture pancakes with their luscious syrup on camera. Chalk up another learning experience in the done column!

The intro picture for this post is from 4 years ago, before I got my Nikon, so please excuse the poor quality. I just couldn't pass up an opportunity for you to see our kids in cider-making action!

Apple Cider Pancakes with Caramel Apple Syrup

By Deborah at Taste & Tell

Pancake:

2 cups all-purpose flour
2 T sugar
2 tsp baking powder
1 teaspoon baking soda
2 containers (5.3 oz each) Greek Vanilla Yogurt
1 c apple cider
2 eggs, separated

Caramel Apple Syrup:

1/4 c butter
1/4 to 1/2 c apple cider*
1 c brown sugar

To make the pancakes:

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the yogurt, cider and egg yolks. Combine the wet ingredients with the dry ingredients and mix just until combined.
In another bowl, beat the egg whites until stiff peaks form. Add ¼ of the egg whites into the pancake batter and stir in to lighten up the mixture. Add in the remaining whites and fold in, just until combined.
Heat a griddle over medium heat. Spray with nonstick cooking spray or melt a small amount of butter on the griddle. Pour batter by ¼-cupfuls onto the hot griddle. Cook until browned, then flip and cook on the second side.

To make the syrup:

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 one minute, whisking constantly. Serve warm.

Notes

*Using less cider will result in a thicker syrup, but using more cider will result in a smoother syrup.