I normally use powdered milk for cooking, so I figured why not give it a go with some cider that was getting sour (hardening?). Therefore, instead of using liquid milk, we created our pancakes with apple cider and powdered milk. surprisingly delicious
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups all-purpose flour
- ¾ cup powdered milk
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- 2 cups apple cider
- ¼ cup vegetable oil
- 2 eggs
- 1 teaspoon vegetable oil, or as needed
Instructions
- Sift flour, powdered milk, sugar, baking powder, cinnamon, and baking soda together in a bowl. Whisk apple cider, 1/4 cup vegetable oil, and eggs together in a separate bowl. Stir apple cider mixture into flour mixture until batter is just combined.
- Heat 1 teaspoon vegetable oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- If you prefer a thinner pancake, add a bit of water or more cider to the batter.
- Griddle is hot enough when a drop of water skitters across it.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 2 g |
| Sodium | 300 mg |
| Sugars | 22 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves anything Apple. But these pancakes were disappointing. The apple flavor was barely detectable, they were thin and elastic. I think this recipe has potential.
Makes a nice smooth pancake, not too sweet. Good use for leftover apple cider.
This recipe has potential, but needs tweaking. I followed this recipe to the letter, my review is based on the way it is written, and how they turned out without modifications. The batter was very thin, so I added a little more flour (the only change), and what I ended up with were pancakes that had no rise at all and were a bit rubbery. These pancakes were not even remotely “fluffy”. On the positive side, it did have a nice, subtle apple-cinnamon flavor. This recipe definitely needs more baking soda and baking powder to get a better rise and some additional flour. I won’t be making this again, instead, I think I’ll just go back to my tried and true pancake recipe and add some apple pie spice.
I cut this recipe in half for a trial run just to see if we liked it before I made a full batch. In a half batch, I did increase the baking powder to a full teaspoon and the baking soda to a half teaspoon. I also used a teaspoon of apple pie spice instead of plain cinnamon. I did use a good quality apple cider as well. The kids thought these were great–they ate all six pancakes. Thumbs up–this recipe’s a keeper.