Rocky Mountain High Apple Pancakes w/Cider Syrup

Name: Rocky Mountain High Apple Pancakes w/Cider Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups (600 ml) all-purpose flour; 1/2 cup (125 ml) corn flour (OR cornmeal); 3 tbsp (45 ml) arrowroot (OR cornstarch); 1 tsp (5 ml) baking soda; 1 tsp (5 ml) baking powder; 2 tbsp (30 ml) sugar; 1 tsp (5 ml) salt; 2 cups (475 ml) to 2-1/2 cups (600 ml) buttermilk (OR regular milk with 2 T lemon juice to make required amount); 2 large eggs; 1/4 cup (60 ml) butter, melted (OR canola oil); 1 tbsp (15 ml) brandy (optional, but really adds to the flavor and the alcohol cooks out); 2 apples, peeled and coarsely grated; 1 cup (225 ml) sugar; 2 tbsp (30 ml) cornstarch; 1/2 tsp (2 ml) pumpkin pie spice; 2 cups (475 ml) apple juice or cider; 2 tbsp (30 ml) lemon juice; 1/4 cup (60 ml) butter (optional)

Servings: persons

2-1/2 cups (600 ml) all-purpose flour
1/2 cup (125 ml) corn flour (OR cornmeal)
3 tbsp (45 ml) arrowroot (OR cornstarch)
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
2 tbsp (30 ml) sugar
1 tsp (5 ml) salt
2 cups (475 ml) to 2-1/2 cups (600 ml) buttermilk (OR regular milk with 2 T lemon juice to make required amount)
2 large eggs
1/4 cup (60 ml) butter, melted (OR canola oil)
1 tbsp (15 ml) brandy (optional, but really adds to the flavor and the alcohol cooks out)
2 apples, peeled and coarsely grated
1 cup (225 ml) sugar
2 tbsp (30 ml) cornstarch
1/2 tsp (2 ml) pumpkin pie spice
2 cups (475 ml) apple juice or cider
2 tbsp (30 ml) lemon juice
1/4 cup (60 ml) butter (optional)

1
Sift together dry ingredients.
2
Mix together liquid ingredients and whisk into flour mixture.
3
Stir in grated apple.
4
Cook in fry pan or on griddle.
5
Serve with Cider Syrup or maple syrup.
6
Mix together sugar, cornstarch and pumpkin pie spice.
7
Then add the apple and lemon juices, mixing well.
8
May be cooked in pan on stove or in microwave until thickened, stirring occasionally.
9
Then add butter (cut into pieces) and mix well.
10
This syrup can be stored in the refrigerator for up to 4 weeks.

1668

kcal

Calories

121

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2-1/2 cups (600 ml) all-purpose flour, 1/2 cup (125 ml) corn flour (OR cornmeal), 3 tbsp (45 ml) arrowroot (OR cornstarch), 1 tsp (5 ml) baking soda, and more.

Yes, Rocky Mountain High Apple Pancakes w/Cider Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!