Autumn's Favorite ~ Apple Pancakes!

   
    Our family enjoys eating the new crop of apples each autumn, but one of the foods we most especially enjoy using apples is...Apple Pancakes!

    We've made other types of unusual pancakes in the past, like Banana Pancakes, etc., but they haven't ever gone over as well as our favorite Apple Pancakes.

    There are two things we do that help make Apple Pancakes so delicious:

    First, we wash, peel,and grate an apple, and blend it into the pancake batter recipe of our choice, along with 1/2 tsp. of cinnamon.

    Second, we make Apple Pancake Syrup! 

    Delish!

    The other day, I decided to make a quadruple batch of Apple Pancake Syrup so we could freeze three batches of it for other Saturday mornings.  I noticed that when I make a single batch of the syrup, it's finished from start to end in under 10 minutes.  Not too bad for a fruit syrup!  But when making a quadruple batch, it definitely took longer for the syrup to come to a rolling boil.  That's okay.  I had the time to do that this last Saturday.

    Interested in the recipe for Apple Pancakes with Apple Syrup?  Here you go:

Apple Pancakes with Apple Syrup

Apple Pancakes:  You may use any pancake recipe you prefer!  We haven't tried this with pancake mixes, because we prefer homemade pancakes, but feel free to give it a try if you aren't used to making your own pancakes from scratch.  Here's a fairly simple pancake batter recipe:

2 eggs
2 cups all-purpose or whole wheat pastry flour (or combination of each)
1-1/2 cups milk
2 Tbsp. sugar
1/4 cup oil
2 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 peeled, grated apple

Beat egg with hand beater until fluffy; beat in remaining ingredients, except for grated apple, just until smooth.  With spatula, fold grated apple into mixed batter.  For thinner pancakes, stir in additional 1/2 cup milk.  Grease heated griddle if necessary.  (To test griddle, sprinkle with a few drops of water.  If bubbles skitter around, heat is just about right.)

For each pancake, pour about 3 Tbsp. batter from tip of large spoon or from pitcher onto hot griddle.  Cook pancakes until puffed and dry around edges.  Flip pancakes and cook other sides until golden brown. 

Makes eighteen 4-inch pancakes.

Apple Pancake Syrup:

1 cup sugar
2 Tbsp. cornstarch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 cups apple cider
1/4 cup butter

    Whisk together sugar, cornstarch, cinnamon, and nutmeg in 2-qt. or larger saucepot.  Add apple cider; stir constantly with wire whisk until syrup begins to boil over medium to medium-high heat.  Not too hot!  You don't want it to begin sticking and burning.

Combine all ingredients except butter

Stir constantly while heating syrup

Bring to a rolling boil, stirring constantly, for 1 minute.

   
    Boil syrup for 1 minute, stirring constantly.  Remove pot from heat, and stir in butter.  Serve over Apple Pancakes.  Refrigerate leftovers for up to 5 days; or freeze or can the syrup for future use!

    EnJOY!

Julieanne

Joy In Our Journey.com

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