{Apple Pancakes}

For many summers, we'd head to the ranch in Robertson, Wyoming, to spend long, fun, and adventurous days playing and helping dad and Grandpa Crandall with whatever needed done.  While Grandma and Grandpa had their own house on the main part of the ranch, down the road a mile or two, was the cabin, where we would stay.

Each time we ventured to the cabin, we had to vacuum mounds (not exaggerating!) of dead flies from the window sills, and shake the bed coverings and put them away before we could unroll our sleeping bags on the daybeds in the loft. EWWWE!


Once tucked snugly into our sleeping bags, we'd stay awake for hours talking, giggling, and seeing how far down the stairs we could get before being seen by our parents.  In the mornings, we'd wake to delicious smells and quiet shuffling from the feet of our dad, getting ready to read a book, or get breakfast ready. 

A typical breakfast consisted of plates with sausage, scrambled eggs, piles of toast, and stacks of waffles.  Cold cereal was a treat to be enjoyed only on Christmas morning!  However, if we were really lucky (aka: we had guests - like cousins, or other friends up for a weekend) we could count on {Apple Pancakes}.

These are simple, filling, and delicious, for even the pickiest eaters!

I usually make the syrup first.

Dump into a small saucepan:
1 cup sugar
2 Tb cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
2 cups apple cider
2 Tb lemon juice
You will also need Sour Cream (just have it on hand...  It does not go into the syrup mixture!)

Stir the syrup with a wire whisk so there are no lumps (I actually stir the dry ingredients in the pan before adding the wet, to avoid lumps) until thick  - almost like gravy.  Allow to thicken on stove top for 1 minute, then remove from heat and add 1/2 cube of butter.  ...mmm...  I never said this recipe was low fat!  Set this aside and be ready for some yummy goodness.

I use Krusteez pancake mix, but you could do any mix...and grate one apple into the mix.  I like to quarter a green or yellow apple and core it, then as it's grated with the peel up, the peel is left behind.  Gently mix that grated apple into the pancake batter.

Pour and cook your batter as you normally would.  Caution:  if the batter is too thick, you'll end up with clog-cakes...too thick to choke down!

This is the best and most odd part:  Instead of putting butter on your pancakes after they're cooked (remember that 1/2 cube we dropped into the syrup?  Yeah.  It's melted and yummy now.) spread the desired amount of SOUR CREAM on your pancake.  This means that if you're chicken, you can put a small dollop, or if you're a die-hard, you can frost your pancake.  My once chicken husband is now a die-hard.  Then you pour the cinnamon-apple goodness on top of it all, and prepare yourself for the most invigorating pancake experience of your life. 

Now I dare you to try this...and let me know how it goes!!!  Your kids wont even know there's apples in their pancakes and they don't have to have the sour cream.  In fact, the above ingredients are enough for our family of four to have apple syrup for a few days, and we'll make pancakes without the apples, just to switch it up a bit.

I hope you enjoy what has become one of our family favorites!!!