Apple Pancakes with Warm Cider Syrup

From the kitchen of One Perfect Bite...I had a special treat this weekend. While the rest of the world braved the crowds and weather of Black Friday, the Silver Fox donned an apron and made pancakes for me. Not just any pancakes mind you. He laced the batter with grated apples and served the cakes steamy hot with a warm cider syrup. The trip to the table, however, was not without incident and it took two attempts before we actually had pancakes on our plates. The problem was the cider syrup. Now, many folks love the intensely sweet flavor that's produced using the original Taste of Home recipe, but it was way too sweet for our tastes. I want to emphasize that this is a matter of personal preference and not a problem with the recipe. For that reason, today's post will have two versions of the recipe for cider syrup. Mine will be printed in red and follow the original ingredient list that appeared in the magazine. Many of you know I'm especially sensitive to changing recipes developed by others. Perhaps this discussion of a recipe that was developed by Molly Wizenberg will help explain my bad attitude. It comes from Chowhound and the conversation can be found here. She actually jumps in and you can find her comments towards the end of the discussion. I think those of you who like pancakes will really enjoy today's recipe, whichever syrup you decide to use. Here's how they're made.

Apple Pancakes with Warm Cider Syrup...from the kitchen of One Perfect Bite courtesy of Janet Vardaman and Taste of Home magazine

Ingredients:
Magazine Syrup
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup apple cider or juice
2 tablespoons butter, cubed
1 tablespoon lemon juice
One Perfect Bite Syrup
1/4 cup sugar
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup apple cider
1/2 cup water
2 tablespoons butter, cubed
1 tablespoon lemon juice
Pancakes
2 cups complete pancake mix (one to which only water is added)
1-1/2 cups water
1 large apple peeled, cored and grated
1/2 teaspoon ground cinnamon

Directions:
1) To make cider syrup: In a small saucepan, whisk together sugar, cornstarch, cinnamon and nutmeg. Add cider, and water if using revised recipe, and stir until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low and cook , stirring, about 2 minutes longer. Stir in butter and lemon juice. Serve warm with pancakes. Yield: 1-1/4 cups
2) To make pancakes: Place pancake mix, water, grated apple and cinnamon in a small bowl. Stir just until moistened.
3) To cook: Using a 1/4 cup measure, pour batter onto a hot, greased griddle. Turn when bubbles form on top. Cook second side until golden brown. Serve immediately. Yield: 12 pancakes.








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