I don’t eat breakfast a lot. I think I’ve said that before, but it is worth repeating. Sometimes I grab a quick bowl of cereal or a piece of fruit on my way out the door, or if I have to stop for gas I might grab a donut and a coke (healthy I know!!!!), but that is pretty much it during the weekdays. On weekends we a much more likely to cook a breakfast even though that doesn’t happen regularly, but since we have the time and it is not something we do often we usually go all out and make up quite a spread. This past weekend it was I who decided to make breakfast, and since I had apples on the mind (a trip to The Littler Farmer was planned for later in the day), Apple Pancakes seemed the perfect choice. Round out the breakfast with a homemade Maple-Cider Syrup, Hungarian bacon and coffee and we were geared up for a day of cleaning out the basement and a trip out to The Little Farmer.

Maple-Cider Syrup

2 cups Cider (try to use fresh, unpasteurized, local cider though store bought cider will work fine, just stay away from Apple juice)
1 tsp. Cornstarch
1 Tbsp. Water
1/2 cup Maple Syrup
1 each Lemon wedge (lemon cut into 1/6ths)

Bring cider to a boil and reduce by 1/2 to 1 cup. Dissolve cornstarch in water and stir into cider. Return to a boil and cook 1 minute to thicken. Remove from heat and stir in maple syrup. Add lemon juice from lemon wedge to syrup and hold syrup warm.

Apple Pancakes

1 cup Flour, all-purpose
1/2 tsp. Salt
1/2 tsp. Cinnamon
3 tsp. Baking Powder
1 each Egg, beaten
1 cup Milk
1/2 cup Applesauce (if unsweetened add 1Tbsp. Granulated Sugar)
1 each Apple, peeled, cored and diced into 1/4inch cubes (chose your favorite apple, though stay away from Red & Golden Delicious as they pretty much turn to water when heated)
2 Tbsp. Butter, melted

In a small bowl combine flour, salt, cinnamon, and baking powder. In a large bowl combine egg, milk, applesauce, sugar (if using), diced apple and butter. Stir to combine. Add flour mixture to liquids and stir to bring together. Don’t over stir or pancakes will get tough. Cook, on a greased griddle, over medium to medium high heat. Flip pancakes when the edges start to look somewhat dry and the bubble that form on top burst, leaving little holes. Pancakes are best served the minute they come off the griddle but if you need to hold them until all are done, place them on a cookie sheet, cover with paper towel and put them in an over set to 175F. Makes 8 pancakes.