Ingredients
2 cup biscuit mix
1/2 tsp cinnamon, ground
1 egg, beaten
1 1/3 cup milk
1 medium apple, shredded
CIDER SAUCE
1/2 cup sugar
1 tbsp cornstarch
1/8 tsp cinnamon, ground
1/8 tsp nutmeg, ground
1 cup apple cider
1 tbsp lemon juice
2 tbsp butter or margarine
Directions
Combine biscuit mix and cinnamon in a bowl. Combine egg and milk;
stire into dry ingredients until smooth. Stir in shredded apple.
For each pancake, spoon about 1/4 cup batter onto a hot lightly
greased griddle. Turn pancakes when tops are covered with bubbles and
edges are brown.
Serve with Cider Sauce. Makes about 13 4-inch pancakes (about half
that if you make 'em big like I do).
Sauce: Combine first 4 ingredients in a heavy saucepan. Gradually add
apple cider and lemon juice. Cook over medium heat, stirring
constantly, until mixture boils. Cook 1 minute, stirring constantly.
Remove from heat, stir in butter or margarine. Makes 1 1/4 cups.
Submitted By LISE WARING
1995 093841 GMT
Servings: 13 pancakes
Apple Pancakes With Cider Sauce Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Cake; Fruit; Pancake
The History of Recipes
Experts have proved the existance of recipes back into the far past, at least as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to historians are a few tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. During the time of the Roman Empire a man called Apicius created a number of documents describing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, main meal and afters, something that is very familiar to us today. Aspicius also recounts how the ancient chefs made use of many different herbs, including a few that will be familiar to modern chefs for example bay, rue and dill. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from the East, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs led to an eruption in manuscripts on cookery, some of which are now in private libraries. Over the following few hundred years, the rich families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a result chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing recipes common in their social group. By the arrival of the 20th century, cooking publications were in high demand, mostly due to increased literacy, more spare time and having more money. |
We hope you enjoy this Apple Pancakes With Cider Sauce recipe.
