Mmm. These are a great autumn breakfast recipe to add to your repertoire! When my friend Kecia posted on facebook about making these, I was quick to ask for the recipe. Here it is (with a few modifications for those of us living overseas and/or just to my personal taste). Try these NOW...you won't be disappointed!
yield: 14 pancakes and a lot of syrup (enough for 2-3 batches of pancakes)
Original recipe credit: Kecia over at Kecia's Journey
1 cup sugar
2 Tbsp corn starch
1/2 tsp pumpkin pie spice (or 1/8 tsp each of allspice, ginger, nutmeg, and cinnamon)
2 cups apple juice (use cider if you can get it)
2 Tbsp lemon juice
1/4 cup butter
1. Combine sugar, corn starch, and pumpkin pie spice in a medium saucepan, stirring with a whisk. Add apple and lemon juices; stir well. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat; stir in butter.
Apple (Walnut) Pancakes:
1 cup whole wheat flour
1 cup white flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 cups buttermilk
1 large apple, peeled and grated (about 1 1/2 cups)
1/3 cup finely chopped walnuts (optional, but oh-so-yummy)
1. Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl, stirring with a whisk. Stir in egg and buttermilk until well combined. Stir in grated apple. Pour by 1/3-cupfulls onto a hot griddle, flipping them when the middles begin to have small bubbles.