• In a large mixing bowl, mix the all purpose flour, baking powder, salt and the spices together.
• In a smaller bowl, whisk the eggs well till the egg yolk and white is mixed well. Mix in the apple cider and melted butter to this. Add the grated apple and mix that in as well.  Start with ½ cup of apple cider. The remaining apple cider can be added to the batter, if needed.
• Combine the wet ingredients with the dry ingredients. Gently fold them with a flat whisk or a rubber spatula until just combined. Do not overmix the batter.
• Once the batter is ready, cover the bowl with a plate or plastic wrap let it rest for 10-15 mins.
• While the batter rests, preheat the oven to 200F, if you are planning to make all the pancakes together. This will keep the pancakes warm before you are ready to serve them.
• Heat the griddle or a large skillet to medium heat to medium-high heat. Grease the skillet with butter, oil or cooking spray.
• Use an ice cream scoop or a rounded ladle to scoop pancake batter to the greased skillet. For a regular sized pancake, use about 3 tablespoons of batter for one pancake. Wait for small bubbles to appear on top and pop, and the edges of the pancakes to start firming up before you flip it over.
• Let it cook on the other side for another minute or two. Do not press down on the pancakes after flipping them.
• Serve immediately or keep them warm in the preheated oven in an oven proof platter or a baking sheet.

To make the Cider Maple Syrup

• Making the cider maple syrup is as simple as it sounds. Mix the apple cider and real maple syrup together in a sauce pan and place it on low-medium heat. Add the ground cinnamon and mix it in.
• Let the syrup come to a boil and continue to bubble away till it reduces to half of the original quantity.