Apple Sausage Pancakes With Cider Syrup Recipes

APPLE SAUSAGE PANCAKES FOR TWO WITH APPLE CIDER SYRUP

Steps:

• Heat a dry large skillet. Once hot, add the sausage and cook until no longer pink, about 3-4 minutes. Transfer to a plate or bowl lined with a paper towel and remove as much grease as possible. Crumble the sausage into tiny pieces.
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
• In a large measuring cup, whisk together the egg, milk, and oil/butter.
• Gradually pour the wet mixture into the dry ingredients while whisking until everything is moistened (do not overmix - lumps are ok but there should be no pockets of flour). Stir in the sausage and apple. Let the batter rest for 5 minutes.
• Optional: If you're not serving the pancakes immediately after cooking, preheat the oven to 200F. They will get cold quickly if you make them all before eating.
• Heat a dry small non-stick skillet large enough to flip one pancake. If your skillet is not non-stick and/or you want extra butter flavor, melt 1/4 tablespoon butter. You can use the rest of the butter for serving.
• If you're using a dry skillet, add a few drop of water to make sure your pan is hot enough (they should sizzle then evaporate quickly). If you're using butter, butter should be melted and hot. Once hot, pour in 1/4 cup of batter, making sure it's no more than 1/4 inch thick.
• Cook until bubbles form on top and edges are set, about 1-2 minutes. Flip and cook the other side until brown, about 1 more minute.
• Remove and place on a cooling rack. Repeat with the remaining batter. You may need to adjust your heat if your pancakes are getting too dark.
• For the syrup: In a small saucepan, whisk together the cider, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and clove. Bring to a boil then cook until thickened, stirring often, about 2-5 minutes. Remove from the heat and stir in butter until melted. Serve warm with pancakes.
• If pancakes are cold, warm in the oven for 5 minutes. Serve with syrup and butter. Freeze any leftovers in a freezer-safe plastic bag.

CINNAMON APPLE PANCAKES

Steps:

• In a bowl, whisk together first four ingredients. In another bowl, whisk together eggs, milk, honey and oil; add to dry ingredients, stirring just until moistened. Stir in apple. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.

APPLE SAUSAGE PANCAKES WITH CIDER SYRUP

Steps:

• CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie spice; stir in apple cider and lemon juice.
• Cook, stirring constantly, until mixture thickens and boils for 1 minute.
• Stir in butter. Reduce heat just to keep syrup warm while making pancakes.
• Heat griddle.
• PANCAKES: In small bowl, beat egg on high speed until thick and lemon colored, about 5 minutes.
• Stir in pancake mix, milk, oil and cinnamon.
• Fold in apples and sausage.
• Grease griddle lightly before making each batch.
• Pour batter from 1/4 cup measuring cup onto hot griddle. Bake until bubbles appear, about 2 minutes. Flip and cook another 2 minutes.
• Serve with hot Cider Syrup.