Apple Cinnamon Lavender Pancakes with Warm Cider Syrup
Michigan apples are at their best in November, so we fold them right into the pancake batter. A quick syrup made from our Lavender Cider tastes like an orchard in a pitcher.
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Michigan apples are at their best in November, so we fold them right into the pancake batter. A quick syrup made from our Lavender Cider tastes like an orchard in a pitcher.
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Why this pairing works
Reducing the cider concentrates its apple and lavender notes into a silky syrup with more tang than plain maple. Tender bits of apple in the pancakes make every bite taste like fall.
Serves 4 Prep 15 min Cook 25 min
Ingredients
- 1 bag Lavender Pancake & Waffle Mix (Classic), plus the ingredients listed on the package
- 1 cup finely diced apple, such as Honeycrisp
- 1/2 tsp ground cinnamon
- 1 1/2 cups Lavender Cider Gourmet Mix, prepared according to the package directions
- 2 Tbsp brown sugar
- 1 tsp cornstarch, stirred into 1 Tbsp water
- 2 Tbsp butter
Directions
- Simmer the prepared cider and brown sugar in a small saucepan over medium-high heat until reduced to about 2/3 cup, 10 to 12 minutes.
- Whisk in the cornstarch slurry and simmer 1 minute until glossy. Remove from the heat and stir in the butter. Keep warm.
- Prepare the pancake batter according to the package directions, then fold in the diced apple and cinnamon. Heat a griddle to 350°F (medium).
- Cook about 1/4 cup batter per pancake, flipping when the edges look dry. Give them an extra minute on the second side so the apples soften.
- Serve hot with the warm cider syrup poured over the top.
Make it your own
- Top with a spoonful of Greek yogurt and a sprinkle of granola.
- Use the leftover cider syrup to glaze a pork tenderloin later in the week.
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