Apple Wheat Pancakes with Cinnamon Cream Syrup

By Christie

Batter can be kept in fridge for a few days covered with Saran wrap.

Ingredients

• Pancakes
• 6 Tablespoons dry powdered milk
• 1 1/2 cup water
• 1 Tablespoon lemon juice
• 1/2 cup applesauce
• 2 eggs
• 1 apple, cored and grated (can use dehydrated apples)
• 4 Tablespoons oil
• 2 Tablespoons sugar
• 2 teaspoon baking powder
• 1 cup white flour
• 1 cup wheat flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 3/4 teaspoon salt
• 3/4 teaspoon soda
• Cinnamon Cream Syrup
• 1 cup granulated sugar
• 1/2 cup corn syrup
• 2 Tablespoon butter
• 1/4 cup water
• dash of salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 (12oz) can of evaporated milk

Preparation

Step 1

Pancakes
Beat until smooth. If batter is too thick, add a little more milk. If batter is too thin, add a little more flour. Pour and wait for bubbles to pop, then turn. Serve with warm cinnamon syrup and caramelized pecans (optional).

Cinnamon Cream Syrup
In a saucepan, combine the first five ingredients. Bring to a boil over medium heat; boil and stir for 2 minutes. Cool for 5 minutes. Stir in milk and vanilla. Serve over pancakes, waffles or french toast.