Apple pancakes with apple juice and maple syrup sauce
What's so special about these pancakes? They feature apples, both in the batter and in the creamy sauce that enhances their flavor! The batter includes chunks of McIntosh apples and McIntosh Rougement apple juice, sure to delight apple lovers.
For the apple juice sauce:
- 250 ml (1 cup) of McIntosh Rougemont apple juice
- 60 ml (1/4 cup) of maple syrup
- 15 ml (1 tbsp) of cornstarch
- 15 ml (1 tbsp) of butter
For the pancakes:
- 250 ml (1 cup) all-purpose flour
- 10 ml (2 tsp) of baking powder
- 2.5 ml (1/2 tsp) of cinnamon
- 1 egg
- 180 ml (3/4 cup) of McIntosh Rougemont apple juice
- 30 ml (2 tbsp) melted butter
- 1 peeled and diced McIntosh apple
Steps
- In a small saucepan, whisk together the apple juice for the apple juice sauce, maple syrup, and cornstarch. Bring to a boil, stirring constantly, and heat until thickened. Remove from the heat. Add the butter and whisk until melted. Keep warm.
- In a bowl, mix the flour with the baking powder and the cinnamon.
- In another bowl, whisk the egg with the apple juice and melted butter.
- Gradually incorporate the dry ingredients into the wet ingredients and stir lightly with a wooden spoon, just enough to moisten. Add the diced apple and stir gently.
- Heat a non-stick frying pan over medium heat, then brush it with a little butter or spray it with oil if needed. Pour about 60 ml (1/4 cup) of batter into the pan. Cook for 2 to 3 minutes on each side, until the pancake is golden brown. Transfer to a plate and repeat with the remaining batter to make eight pancakes.
- When ready to serve, top the pancakes with apple juice sauce.
