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Apple-Cheddar Pancakes with Sage Cider Syrup

Apple-Cheddar Pancakes with Sage Cider Syrup

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Servings: Serves 6 (18 to 20 pancakes)

Prep Time: 35 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

2 cups plus 1 Tbsp. apple cider, divided (Sage Cider Syrup)
1 tablespoon finely chopped fresh sage (Sage Cider Syrup)
1 tablespoon cornstarch (Sage Cider Syrup)
1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking soda
1 cup nonfat or low-fat milk
1 cup nonfat buttermilk
2 eggs
1 medium Granny Smith or other tart apple, peeled and grated
1 cup shredded Cheddar cheese
sage sprigs (optional garnish)

directions:

1. Prepare the syrup. In a medium saucepan, combine 2 cups of the cider and sage.Bring to a simmer and cook over medium-low heat until reduced by almost half, about 15 to 20 minutes. Combine the remaining 1 Tbsp. cider and the cornstarch in a small bowl and stir until smooth. Reduce heat to low and stir in the cornstarch mixture. Cook, stirring, until the syrup thickens, 5 to 7 minutes. Set aside.
2. Prepare the pancake batter while the cider reduces. In a medium bowl whisktogether both flours and baking soda. In a separate bowl, beat together milk, buttermilk, and eggs. Pour the milk mixture into the flour mixture and stir just until combined; don't worry if there are a few small lumps. Gently stir in the grated apple and shredded Cheddar.
3. Spray a nonstick griddle or skillet with vegetable cooking spray. Heat the griddle or skillet over medium heat until it is hot (a drop of water on the surface should sizzle). Drop the batter by large spoonfuls onto the hotsurface, cooking 3 to 5 at a time, depending on the size of the griddle or skillet.
4. Cook pancakes until edges appear dry and bubbles appear on the surface, about 3minutes. Turn them and cook another 1 to 2 minutes, just until lightly browned. Pancakes may be kept warm in a 200 degrees F oven. Serve hot, accompanied by warm cider syrup and garnished with a sage sprig, if desired.
Source: Hannaford fresh Magazine, November - December 2012

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Quantity Ingredients  
2 cups plus 1 Tbsp. apple cider, divided (Sage Cider Syrup)  
1 tablespoon finely chopped fresh sage (Sage Cider Syrup)  
1 tablespoon cornstarch (Sage Cider Syrup)  
1 cup all-purpose flour  
1 cup white whole wheat flour  
1 teaspoon baking soda  
1 cup nonfat or low-fat milk  
1 cup nonfat buttermilk  
2 eggs  
1 medium Granny Smith or other tart apple, peeled and grated  
1 cup shredded Cheddar cheese  
sage sprigs (optional garnish)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6 (18 to 20 pancakes)
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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