Easter Morning Pancakes...

    Since it was Easter Sunday we pulled out one of our "special" pancake recipes. I would liked to have made something new, but since it was just the two of us today, I didn't want to start experimenting. After all, I would be the one eating all the leftovers (or everything, if the little guy happened to not like it).
    With these pancakes, I am able to freeze any leftovers, and I am certain that they will be eaten for breakfasts this upcoming week.

Apple Cinnamon Pancakes with Homemade Cinnamon Syrup:

Apple Cinnamon Pancakes served with
Warm Homemade Cinnamon Syrup

Ingredients:

2 eggs
2 cups flour, sifted
1 cup milk
1 cup cinnamon flavored applesauce
1/2 tsp.  ground cinnamon
1/4 vegetable oil
2 Tbsp. sugar
2 Tbsp. baking powder
1 tsp. salt

Directions:
(1) Beat the eggs until fluffy.

(2) Sift and combine all the dry ingredients.

(3) Bring all ingredients together in one bowl; mix to combine.

(4) Heat griddle over medium high heat.
(5) Use 1/4 cup of the batter for each pancake. Pour out onto the griddle. Once bubbles start to appear in the tops of the pancakes, flip and continue cooking.
(6) Serve with warm cinnamon syrup.

* Makes 15-16 pancakes.

Syrup:

Ingredients:
1 cup sugar
3/4 tsp. cinnamon
1/2 cup light corn syrup
1/4 cup water
1/2 cup evaporated milk

Directions:
(1) In a saucepan, combine sugar and cinnamon. Pour in corn syrup and water. Stir to dissolve.
(2) Boil, stirring constantly 2-3 minutes. Cool.
(3) Stir in milk and serve. Refrigerate leftovers for up to a week.

* Makes about 500ml of syrup.
  
If you have any leftover batter, don't forget to cook it up and freeze it for later in the week.

You may also like:
 White Chocolate Macadamia Nut Pancakes
Classic Buttermilk Pancakes
Smores Pancakes