Apple Pancakes for Mother's Day!

Here ya go. Enjoy!!

Apple Pancakes with Apple Cider Syrup

From Rainier Fruit Co.

Servings: Makes 20 3-inch pancakes

Ingredients:

2 c. all-purpose flour

2 Tbs. sugar

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 to 1 3/4 c. buttermilk

1 c. grated apple, peeled and cored

2 eggs

2 Tbs. vegetable oil

Apple Cider Syrup

Makes 1 1/4 c. syrup

Ingredients:

1/3 c. sugar

1 Tbs. cornstarch

1 tsp. ground cinnamon

1 c. apple cider

2 Tbs. butter

1/4 c. finely chopped apple

Pancake Instructions:

In large bowl combine flour, sugar, cinnamon, baking soda and salt. Mix well; set aside.

In a medium size bowl stir together buttermilk, grated apple, eggs,

and vegetable oil. Add buttermilk mixture to flour mixture. Stir together until well-mixed, about 1 minute.

On a pre-heated non-stick 10-inch skillet or griddle, place about 1/4 c. pancake mixture for each pancake. Heat on first side until golden brown, 2-3 minutes.

Using spatula, turn pancakes over and continue cooking on second side until cooked through, 1 to 2 minutes. Repeat with remaining batter. Set aside.

Cider Syrup Instructions:

In 2-qt. saucepan, place all Apple Cider Syrup ingredients, except butter. Over medium high heat, bring to a boil, 3-4 minutes. Continue cooking until cider has thickened slightly, 6-8 minutes. Remove from heat and stir in butter until melted. Serve immediately with Apple Pancakes.