Apple Cinnamon Pancakes Ingredients
Mix the dry ingredients (flour, sugar, baking powder, salt) at home and place them into a resealable container. A mason jar or any hard-sided container with a gasket lid works great to keep moisture out.
Once you get to camp, whisk the egg until completely smooth in a large bowl. Add the milk, cider, and melted butter and stir to combine. Slowly add in your dry ingredients and mix a little bit at a time. Slowly churning them into the mix until fully incorporated. You want to avoid excessive mixing, but also don’t want any big clumps of flour. Once the batter is looking mostly smooth, gently fold in the shredded apple slices.
If you’re new to making pancakes, do yourself a favor and just lift up a corner with your spatula and peek. If it looks golden brown, it’s time to flip. There is a correlation between the bubbles and doneness, but the timing will depend on your skillet and heat source, so just take a sneak peek on your first couple and you’ll get a feel for it. Better to check and verify than to leave your pancake fate up to chance.
Once all the batter has been used, it’s time to make the quick apple compote. Toss a pad of butter, your thinly sliced apples, sugar, and cinnamon into the still hot skillet. Knock around until the apples start to soften, then serve. Alternatively, this can be done on your second stove burner while you finish cooking up the last few pancakes.
- 1 egg
- ½ cup whole milk
- ½ cup spiced apple cider
- 1 tablespoon melted butter
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup shredded apple
- Butter or oil to grease pan
- Maple syrup for serving
CINNAMON APPLE TOPPING
- 1 apple, sliced or chopped
- 1 tablespoon butter
- 1 teaspoon sugar
- 1 teaspoon cinnamon
- To make the batter, whisk egg, milk, cider, and melted butter together in a medium bowl. Add the flour, sugar, baking powder, and salt, stir to combine. Fold in the shredded apple.
- Heat a skillet or griddle over medium heat. Generously grease the surface, then pour the batter out ¼ cup at a time.
- When the bottom of the pancake is golden brown and little air bubbles begin to form on the top, flip the pancake and cook until golden brown. Repeat with the rest of the batter.
- To make the Cinnamon Apple Topping, melt 1 tablespoon butter in the skillet and add sliced apples, sugar, and cinnamon. Stir to coat the apples, then saute for a few minutes until apples have softened.
- Serve pancakes topped with cinnamon apples and maple syrup.