Apple Cider Butterscotch Pancakes with Crispello Crunch: A Breakfast Delight

Infused with the goodness of yogurt and buttermilk, these Apple Cider Butterscotch Pancakes with Crispello Crunch are super fluffy, perfect for a family of three. These pancakes are topped with sticky apple cider syrup and studded with butterscotch chips and Crispello sticks and adorning the tops. They are also packed with autumnal spice flavors and perfect for brunch or a hearty breakfast. Bite into the pancakes for flavor-packed sweet and spicy apples.

Apple Cider Butterscotch Pancakes with Crispello Crunch

(Makes 6 pancakes)

Ingredients

For the apple cider reduction:

• 1.25 cups apple cider

For the pancakes:

• 3 tbsp thick yogurt
• 1/4 cup reduced apple cider (from above)
• 1/4 cup buttermilk
• 1 egg
• 1 tsp oil
• 1/8 tsp salt
• 1 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon (extra for sprinkling over the apples)
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp ground allspice
• 1/2 cup + 2 tbsp all-purpose flour
• 1/4 tsp baking soda
• 3/4 tsp baking powder
• Butter or oil, for cooking
• 2 Golden apples (1 cup), diced into 1/4-inch cubes
• 1 tbsp butterscotch chips
  
  

For topping:

• 2 tbsp crunchy peanut butter
• 1 bar of Cadbury Crispello

For the apple cider syrup:

• 2 tsp apple butter* (recipe below)
• 2 tsp reduced apple cider (from above)
• 2 tsp pure maple syrup

Instructions

1. Pour all the apple cider vinegar into a small saucepan. Bring to a gradual boil until it reduces to a quarter. And has the consistency of a runny syrup. This might take 30 minutes or less. Set aside to cool. Once cool, store it in the fridge until you need it.
2. Heat a large nonstick pan on medium-high heat. Grease the pan liberally with butter or oil.
3. Add the diced apple and sprinkle cinnamon over it. Let the apples cook for a few minutes, then stir. Cook them until crisp yet tender at the edges. Transfer to a bowl and set aside to cool.
4. Take a mixing bowl, add yogurt, reduced apple cider (1/4 cup), buttermilk, egg, oil, salt, sugar, vanilla, and all the spices. Use a whisk to combine until smooth.
5. Mix flour, baking powder, and baking soda in another bowl. Add these to the wet ingredients bowl. Mix with a gentle hand until just combined. Set aside for a couple of minutes to get airy.
6. Reheat the pan from earlier, with butter or oil on medium heat. Carefully fold in the sauteed apples and butterscotch chips into the batter.
7. Use a ladle or wide spoon to pour the batter into the skillet to your desired size. Cook the pancake until the top bubbles up. Then flip it and cook the other side until golden on both sides and cooked through the middle. Transfer to a plate and repeat with the rest of the batter. You should have 6 pancakes in the end, depending on how small or large you scooped.
8. Next, make the apple cider syrup: Take a small bowl, add apple butter*, reduced apple cider (2 tsp), and maple syrup.
9. Serve fresh, top with the syrup, peanut butter and broken chocolate Crispello wafer bars.

*Apple Butter Recipe

Ingredients

• 2.5 kg golden apples (soft)
• 1 cup brown sugar, firmly packed
• ¾ cup granulated sugar
• 1 tbsp ground cinnamon
• ¼ tsp salt
• ⅛ tsp cloves, ground
• 1 ½ tsp vanilla extract

Instructions

1. Wash, core and peel the apples and slice them into ¼ inch cubes.
2. Add the apples to a pressure cooker. Set aside.
3. Take a medium bowl and add brown and granulated sugar, cinnamon, salt, and cloves and give it a mix until combined.
4. Pour this sugary mixture over the apples in the cooker and stir to mix. Then lock the cooker and cook on low heat for 20 minutes or 2-3 whistles.
5. Use an immersion blender and puree the apples until no chunks remain and they are velvety smooth.
6. Then add the vanilla extract to the apple puree and mix.
7. On low heat, cook the apples while stirring until mushy. Your apple butter is ready. Let it cool, transfer to an airtight container, and store until ready to use.