This is a wonderful recipe for Fall that is very easy to make and a treat for breakfast, lunch or dinner! I made these one night even though I had something else planned because they sounded really good and they were quick and easy. They definitely didn't disappoint. My whole family loved them - especially my daughter.
I substituted the sugar for honey in this recipe and it still turned out excellent.
*Fun suggestion for people with kids: Pancakes can be a bit hard for little kids to eat and we parents usually have to cut the pancakes up into small pieces. To avoid this all you have to do is pour your batter through a funnel onto your griddle and make Pancake Sticks. They are easy for little hands to hold and dip in the syrup. I think my little girl easily ate twice as much as normal because she was having so much fun dipping her sticks!
Thanks to the wonderful Real Mom Kitchen for this fantastic recipe and picture. It will be a staple at our house! You can see her original post at this site here: http://realmomkitchen.com/8472/cinnamon-apple-pancakes-with-apple-cider-syrup/
|Cinnamon Apple Pancakes with Apple Cider Syrup|
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· 1/2 cup sugar (or substitute with honey)
· 1 Tbsp cornstarch
· 1/8 tsp ground cinnamon
· 1/8 tsp ground nutmeg
· 1 cup apple cider or juice (I used 100% apple juice)
· 2 Tbsp butter
· 1 Tbsp lemon juice
· 2 cups complete pancake mix (the kind that you only add water to)
· 1-1/2 cups apple juice or cider (again, I used 100% apple juice)
· 1 apple, finely diced
· 1 tsp ground cinnamon
1. Start by preparing the syrup. In a medium saucepan, whisk together the sugar (or honey), cornstarch, cinnamon and nutmeg.
2. Add the cider in and stir until smooth. Cook and stir over medium heat until thickened and bubbly, about 5 minutes.
3. Reduce heat to a simmer and cook while stirring for 2 minutes longer. Stir in butter and lemon juice until butter is melted.
4. In a medium bowl, whisk together the pancake mix and cinnamon. Add juice and whisk just until moistened.
5. Fold finely diced apple into the batter.
6. Pour batter onto a greased hot griddle using a 1/4 cup measuring cup; turn when bubbles form on top. Cook until second side is golden brown.
7. Serve the pancakes with cider syrup. Makes 12 pancakes and 1-1/4 cups syrup.