For the Cakes:
1 1/2 c. Flour
2 Tbsp Sugar
3/4 tsp Salt
2 Tbsp Baking Powder
1 c. Milk
1/2 c. Fox Barrel Orange Peel & Coriander (Wit Pear) Cider
2 tsp Vanilla extract
3 Tbsp Unsalted Butter, melted
For the Compote:
1 Apple, peeled and cut into 1 in. chunks
1/4 c. Brown Sugar
1/2 tsp Baking Spice or simply Cinnamon
1/4 c. Fox Barrel Orange Peel & Coriander (Wit Pear) Cider
1/2 Vanilla Bean, scraped
2 Tbsp Unsalted Butter
1) Start by reducing your cider for the pancakes. In a small pot over low heat, cook the 1/2 c. of cider until reduced by half- about 10 min. Set aside to cool.
2) In a large bowl or mixer; combine the flour, baking powder, salt, and sugar. Whisk well to combine. Mix in the butter and add the eggs one at a time. Add the milk, vanilla, and cider- stir just until combined. Do not over mix.
3) To make the compote, begin by tossing the apples in the sugar, spices and vanilla bean in a medium bowl. Heat a large pan over medium-high heat and melt the 2 Tbsp butter. When melted, add in the apples and allow to cook for about 5 minutes, they should just start to brown slightly. Add in the cider and allow to cook for another 2-3 minutes or until the desired 'syrup' consistency is achieved. Set aside.
3) Heat your pan or griddle to a medium-low heat (about 350 surface temp), brush on a little butter, and drop your batter down. Be sure to not overcrowd the griddle/pan, some spots may be hotter than others and you want the heat to move about as freely as it's able. When the cakes begin to bubble and the bottom is a golden brown, flip them over and cook until equally golden on both sides.
4) Your cakes are ready to eat! Serve yourself up and top with apple compote and anything else you may fancy!
For the final ingredient additions I always opt out of using the electric mixer for a spoon. I can monitor my stirs better and feel safer about not over-mixing.
Keep the grease light so excess butter doesn't burn up and cause an unwanted taste to your cakes.