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1
In a small saucepan, bring the apple juice to a boil over high heat.
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2
Boil until reduced to about 1/3 cup, about 10 minutes.
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3
Remove from the heat and whisk in the maple syrup.
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4
Cover and set aside to keep warm.
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5
Preheat the oven to 200; have ready a rimmed baking sheet.
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6
Using a food processor fitted with the shredding disk, or the large holes of a box grater, shred the apples.
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7
You should have about 1 1/2 cups.
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8
In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt, rubbing the brown sugar through the mesh with your fingers.
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9
In a medium bowl, whisk together the milk, eggs, and melted butter.
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10
Pour over the flour mixture and add the shredded apples.
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11
Stir just until combined; to not overmix.
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12
Place a griddle over high heat until hot.
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13
Lightly oil the griddle.
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14
For each pancake, pour about 1/3 cup of the batter onto the griddle and spread it slightly with the back of the measuring cup.
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15
Cook until bubbles form and break on the surface, about 1 1/2 minutes.
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16
Flip the pancakes and cook until the other sides are golden brown, about 1 minute more.
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17
Transfer to the baking sheet and keep warm in the oven.
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18
Repeat until all of the batter is used, oiling the griddle as needed.
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19
If batter begins to thicken, thin it with a bit more milk.
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20
Serve the pancakes piping hot, with plenty of butter and the syrup.
