Cider House Bed and Breakfast

Two apple pancakes sprinkled with powedered sugar, a sausage patty, and some orange sections on a plate.

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Cider House Apple Pancakes

Apples are a bit of a theme here at Cider House Bed and Breakfast, so we put them on the menu in some way pretty much every day. A real favorite with guests is the Apple Pancakes. The key ingredient is the buttermilk. You can make pancakes with milk, but they just aren’t as good.

Cider House Apple Pancakes

Mix together:

  • 1 c all-purpose flour
  • 1 t sugar
  • 1/2 t salt
  • 3/4 t baking powder
  • 1/2 t baking soda
  • 1/2 t cinnamon

Make hole in middle, in which you beat:

  • 1 egg

Add and gently fold in:

  • 1 c buttermilk
  • 2 T butter

Then gently fold in:

  • 1 apple, peeled and thinly sliced into less than 1″ diameter slices

Ensure griddle is hot with the water test (water sprinkled on the griddle sizzles, dances, and quickly disappears). Flip only once. Dust with powdered sugar.

We serve them with a choice of syrup, such as Virginia maple syrup, or locally crafted boiled cider (apple cider syrup) for a serious apple kick, or elderberry syrup for a bit of tang.

For the best flavor, use apples with a lot of flavor. We love to make this in summer with the tartl Lodi or Summer Rambo apples, in early fall with Jonathan or Jonagold, and in late fall with Stayman or Winesap.

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