Lyman Orchards

Apple Cranberry Pancakes with Apple Cider Syrup


2 diced Lyman apple

1 cup of dried cranberries

1 ½ cup all-purposeFlour

3 ½ tsp Baking powder

1 tsp Salt

1 Eggs

1 ¼ cup Milk

1 tsp Cinnamon

3 tsp Melted butter

2 tsp Brown sugar

1 gallon Lyman’s apple cider


Combine the milk eggs and brown sugar in a large mixing bowl.  Whisk until smooth.  Add the remaining ingredients and mix evenly.  Refrigerate until the oil is hot.

For frying:

4 cups peanut oil 

Large heavy sauce pot (6 quarts minimum)


In a large sauce pot on low heat,  add half the cider into the pot.  Cook until it reduces by half.  Add more cider and continue cooking and adding cider until the liquid reduces down  to about 1 cup.  Remove from the heat and cool it covered in the refrigerator until you are ready to use.

Pancake mix directions:

Combine all the dry ingredients in a bowl. And stir until it is evenly mixed. Add the liquid ingredients and the eggs.  Stir until all the ingredients are incorporated..

Bring your skillet up to medium heat.  Melt butter on the skillet and spread it evenly across the surface.  Ladle mix onto the skillet  and sprinkle apple pieces and cranberries onto it.  Cook until bubbles form and pop on the surface of the pancake but do not fill in with mix.  Flip the pancake and cook until golden brown.

Served with the apple cider syrup and fresh butter.

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
get to know chef ben

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