Yummy Apple Cider Pancakes

Yummy Apple Cider Pancakes

3
Deborah Jacques 0

"I had some cider that was getting sour (hardening?) and I always use powdered milk for cooking and thought why not give it a try? So we had pancakes made with powdered milk and apple cider instead of liquid milk. Surprisingly yummy!"

Ingredients

20 m {{adjustedServings}} servings 378 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Footnotes

  • Cook's Note:
  • 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.
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Reviews

3
  1. 3 Ratings

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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 hal...

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 ...