I have been preoccupied lately. Preoccupied with doughnuts.
It all came to an end when I found myself standing over a pot of liquid Crisco and chocolate dough in hand. Enough said.
These pancakes are my version of an Apple Cider Doughnut. They give you the flavor minus the fat.
Don’t get me wrong, a doughnut every now and then is fine. Heck, it’s essential. But if you’ve had a week of doughnut recipes in your kitchen, these will give you the much needed break you require.
Homemade pancakes are super easy. I really don’t know why anyone spends the extra money on pre-made pancake mix. Apple cider stands in for the milk in this recipe. The cider and a few spices really make these stand out.
Once the batter is mixed, a 1/3 cup measuring cup is utilized for the drop, giving you 9 equally sized pancakes.
I sprinkle just a pinch of cinnamon sugar on top before the flip.
Drizzle some pure maple syrup on top and you’ve got yourself a treat, perfect for any time of day.
Apple Cider Pancakes
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 eggs
- 1 1/2 cup apple cider
- Cinnamon sugar (optional)
In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Add cider and eggs and whisk until combined.
Using a 1/3 cup measuring cup, drop batter into a buttered skillet on medium high. Sprinkle with cinnamon sugar, if desired, and flip when bubbles appear. Cook for about a minute, until browned and enjoy!