Back when my husband worked nights, breakfast for dinner used to be a fast, easy meal for Jake and myself. Now we are day shift people, and I've got a stockpile of Shake N Pour Pancake mixes that need to be used up. I went looking for a recipe to participate in this week's Cook's Corner Challenge and this one stood right out for me.
No changes to this one, other than to reduce the amount of water slightly- my apples were incredibly juicy. I was worried that the batter still seemed runny, but they cooked up perfectly and I got exactly 12. I treated myself to a nice late breakfast, and the rest I'll freeze on cookie sheets and then move to ziplocs for Jake to reheat. Thank you so much to Janet V for sharing her recipe!
* Exported from MasterCook *
Sweet Apple Pancakes with Cider Syrup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups complete pancake mix -- used Shake N Pour
1 1/2 cups water -- used about 1 1/4c
3/4 cup grated apple -- used Honeycrisp
1/2 teaspoon ground cinnamon
Butter or cooking spray for griddle
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup apple cider
2 tablespoons butter -- cubed
1 tablespoon lemon juice
In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes. Yield: 12 pancakes (1-1/4 cups syrup).
Linked to The Weekend Potluck #193
and the Taste of Home Cook's Corner Ingredient Challenge- Cider