Sweet Apple Pancakes with Cider Syrup

Sweet Apple Pancakes with Cider Syrup Recipe from Taste of Home

Ingredients

• 2 cups complete pancake mix
• 1-1/2 cups water
• 3/4 cup grated apple
• 1/2 teaspoon ground cinnamon
• 
  CIDER SYRUP:
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup apple cider or juice
• 2 tablespoons butter, cubed
• 1 tablespoon lemon juice

Directions

• In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened.
• Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
• Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes. Yield: 12 pancakes (1-1/4 cups syrup).

Our Verdict:

SOOOO yummy! This was a great fall breakfast! Really simple to make, but the cider syrup made it absolutely delicious! Note to self - make these again soon!!

Restaurant-Style French Toast a.k.a. The Best French Toast of Your Life

Restaurant-Style French Toast
Recipe from: Family Feasts for $75 a Week by Mary Ostyn

1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (I used a little more - probably closer to a teaspoon)
1 cup milk
4 large eggs
1/2 teaspoon vanilla extract
Vegetable oil or shortening
8 to 10 slices Texas toast or crusty French bread
Confectioners' sugar, sliced fruit, butter and pancake syrup for serving (optional)

1. In a medium-size bowl, combine flour, sugar, salt and cinnamon Add milk, eggs, and vanilla; whisk briefly to remove any lumps of flour.
2. Grease a skillet or frying pan (I use an electric griddle) with a paper towel that has been dipped in oil or shortening. Heat skillet over medium-high heat until a drop of water sizzles when flicked onto skillet.
3. Dip both sides of bread slice into the batter briefly. Let some of the batter drip off, then place bread in skillet. Cook until golden brown on both sides, about 2 minutes on the first side and 1 minute on the second. If needed, add a little more oil to the skillet to cook all of the slices. Repeat procedure with remaining bread slices. Keep French toast warm in a low oven as you cook remaining slices.
4. Dust with confectioners' sugar and serve with butter, syrup, or fruit if using.

The verdict:
DELICIOUS!! The best french toast I've ever made!! It was SO good! Using the Texas toast (thick-sliced prepackaged white bread with a soft crust - not the garlic stuff in the freezer section!) made a HUGE difference!! I often will toast my bread just slightly before dipping it in the batter too, so that the bread doesn't get TOO soggy. I want to make this recipe again right now and eat it!! :) I served with strawberries and whipped cream! Yum!!!!