Turn regular apple cider pancakes into a delicious feast with a decisive crunch in each bite, courtesy of Cadbury Crispello studding the pancake. Not only do these pancakes have these delicious wafers in them, but also a subtle taste of butterscotch flavor. One bite into these Apple Cider Butterscotch Pancakes with Crispello, and you’d want to make them again and again, for your tiny tots, for brunch with friends, or your family.
You can easily adapt these pancakes, making them more indulgent, to your taste by swapping Crispello with chunks of Cadbury Dairy Milk Chocolate or Cadbury Bournville Dark Chocolate. You can also fold in white, milk, or dark chocolate chips, along with the Crispello chunks for a more flavor-packed pancake affair. If you are health-conscious, you can ditch the drizzle and top with Greek yogurt and drizzle with honey instead of the apple cider syrup. Depending on the season, you can replace half the apple cider with pumpkin puree and add fresh fruits to the batter. You can also swap butterscotch for vanilla, almond, or even a splash of rum.
Apple Cider Crispello Pancakes
Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- 1 cup buttermilk, room temperature
- 1 cup apple cider, room temperature
- 2 large eggs, room temperature (beaten)
- ¼ cup butter, melted (cooled slightly)
- 1 tsp butterscotch extract
For the Crunch:
- 3-4 packs of Cadbury Crispello wafers
Toppings:
Pan Fried Cinnamon Apples
- 3 medium apples (firm, semi-sweet)
- ¼ cup brown sugar
- 2 tbsp butter
- 1 tsp ground cinnamon
Caramel Apple Cider Syrup
- ¼ cup butter, room temperature
- ¼ cup apple cider
- 1 cup brown sugar
Instructions
- Take a big mixing bowl, add the flour, sugar, baking powder, baking soda, nutmeg, and salt. Give it a mix to combine.
- Take another mixing bowl, add the beaten egg, buttermilk and apple cider, and butterscotch extract. Then add the melted and cooled butter and whisk to mix.
- Create a well in the center of the flour bowl. Pour the contents of the egg bowl into the well. Mix until a lumpy cake batter forms.
- Break the Cadbury Crispello wafers and quickly chop them up. Then fold them into the batter, stir to incorporate.
- Use a ladle or large spoon to scoop the batter into a heated and lightly greased frying pan. Cook on one side until the top forms bubbles. Flip the pancake when the bottom is golden and then repeat for the other side. Once cooked through, remove from heat and transfer to a plate. Repeat with the rest of the batter. Serve the pancakes warm.
Pan Fried Cinnamon Apples
- Wash, core, and dice the apples into small chunks.
- Add the apples to a heated skillet with sizzling butter, set on medium heat. Once the butter melts, add the apples. Stir occasionally, until the apples are tender.
- Add brown sugar and cinnamon and stir until the apples are coated. As soon as the sugar starts to caramelize, top over your warm pancakes.
Caramel Apple Cider Syrup
- Melt butter in a small saucepan on medium heat. Pour the apple cider into the saucepan, then add the brown sugar.
- Use a whisk to mix the syrup as it slowly comes to a boil. Cook for 1 minute, while you keep whisking. Then remove from heat and pour over your pancakes.
Notes:
- Pick sweet crisp apples, the likes of Golden Delicious and Shimla Apples, avoid using green apples – the Granny Smith variety, which tends to be too firm and tart for this recipe, and you might end up with tart pancakes. Consider the weight of the apples, before coring and chopping them.
- These pancakes can be made in bulk, then frozen to be reheated and eaten later. Make sure you let them cool completely and then freeze with parchment paper between each pancake. You can reheat the pancakes in the microwave before serving.
- If you prefer fluffy pancakes, avoid overmixing the batter and mix it just enough that you spot tiny lumps in the batter; these will yield fluffier pancakes. You can also let the batter rest for 5-10 minutes before cooking for even fluffier pancakes.