Traverse City Record-Eagle

October 11, 2012

They don't call them PANcakes for nothing


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---- — One problem with pancakes is that someone must cook them in batches while everyone else eats.

We have tried holding them in a warm oven with unsatisfactory results. (We have not tried hiring kitchen help.)

I usually cook most of the pancakes and then eat while someone else finishes the last few. When it is the family, I don't mind. When serving company, I'd rather sit with everyone.

That is where these Apple Crisp Pancakes fit the situation perfectly. They are baked in a pan and cut into squares, allowing all to dine at the same time. This recipe has been modified from the original served several years ago at the Knollwood Manor B & B in Frankfort.

Apple Crisp Pancakes

Batter:

1 egg

¾ c. milk

¾ c. chunky applesauce

1 t. vanilla

1¾ c. pancake mix

Topping:

½ c. rolled oats

¼ t. cinnamon

¼ c. brown sugar

1/3 c. pancake mix

3 T. butter, softened

Apple Cider Syrup

½ c. sugar

2 T. cornstarch

2 t. ground cinnamon

2 c. apple cider

2 T. lemon juice

¼ c. butter

Preheat oven to 375˚. Apply a thin coat of cooking spray to a 10-by-15-inch jelly roll pan.

In a large bowl, combine egg, milk, applesauce, vanilla and pancake mix. Spread batter evenly in prepared pan. The batter will be spread thinly.

In a medium bowl, combine oats, cinnamon, brown sugar, pancake mix and butter. Sprinkle the topping over the pancake batter. Bake for 14-16 minutes.

Syrup: In a saucepan, combine sugar, cinnamon and cornstarch. Add cider and lemon juice. Bring to a boil and allow to thicken. Remove pan from heat and stir the butter into the syrup. Cut into squares and serve hot.

-- Cheryl Gross