Apple Cider Pancakes

Serves 2 - 4
Preparation time 10 minutes
Cooking time 15 minutes


Tick off the ingredients as you buy them

  • 1cup Milk
  • 1 tablespoon Moro Unfiltered & Organic Apple Cider Vinegar
  • 1 cup Plain flour, sifted
  • 1 tablespoon Baking powder
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground nutmeg
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla essence
  • 1 Egg
  • 2 tablespoons Unsalted butter, melted
  • Caramelised Apple Sauce
  • 40g Butter
  • 2 Red apples cored, cut into wedges
  • 1/4 cup, Firmly packed brown sugar
  • 1/3 cup Thickened cream
  • Serve with extra maple syrup if desired

In a small bowl, combine the milk and vinegar, allow to sit for 10 minutes to sour to make buttermilk. Sift together the flour, baking powder, cinnamon, nutmeg and salt in a large mixing bowl. Whisk together the vanilla, buttermilk and egg in a separate bowl. Stir wet ingredients into dry ingredients until batter is just combined (some lumps are fine). Fold in the melted butter and let the batter stand at room temperature. Heat a large frying pan over medium heat and coat with cooking spray. Pour a small amount of batter in the pan and let cook until bubbles form on the centre on the pancake. Flip the pancake and cook until cooked through and it’s golden brown. Continue this process for all the pancakes until all the batter is used up. To make the caramelised apple: melt the butter in a frying pan over medium heat. Add apple and cook until golden. Add sugar and cream and cook, stirring, for 1-2 minutes or until sauce thickens and apple is tender. Place apples on top of pancakes and serve immediately.