Spicy Apple Gingerbread Pancakes

Here's my darling Hannah Grace, looking so grown up in these poses! She's only 5 and a half years old!

I made this Wednesday night before AWANA, and it was so yummy! All the kids ate it--they weren't fond of the syrup, but I mixed it up with yogurt for Maverick and he liked it. I just had to make sure the apples were soft enough for him. This made a huge batch, so we're reheating it for breakfast again today. Which is good since we're out of milk for cereal.

Spicy Apple Gingerbread Pancakes

Ingredients

Pancakes

o 3 large eggs

o 1/4 cup packed light brown sugar

o 2 cups buttermilk

o 1/4 cup butter, melted and cooled

o 2 1/2 cups all-purpose flour

o 1 teaspoon baking soda

o 1 tablespoon cinnamon

o 1 tablespoon nutmeg

o 1 teaspoon ground cloves

o 1 teaspoon ground ginger

Spicy Apples

o 4 granny smith apples or 4 golden delicious apples, peeled and cut into 1/4 inch thick slices

o 1/2 teaspoon cinnamon

o 1/2 teaspoon nutmeg

o 1/4 teaspoon ground cloves

o 1/4 cup packed light brown sugar

o 1/4 cup apple juice or 1/4 cup apple cider

o 1/4 cup butter, melted

Directions

1. In a medium bowl, combine eggs and brown sugar. Stir in buttermilk and butter. Sift together flour, baking soda, cinnamon, nutmeg, cloves and ginger into a large bowl.

Page 2 of 2Spicy Apple Gingerbread Pancakes (cont.)

Directions (cont.)

2. Stir egg mixture into flour mixture (do not overmix)- batter will be somewhat lumpy. Add more buttermilk, if needed (batter should be thick).

3. Cook pancakes on a preheated, greased griddle or skillet until golden brown on both sides. Serve pancakes topped with spicy apples and maple syrup if desired.

4. For the apples: In a small saucepan over low heat, combine all ingredients. Cook, stirring frequently, until apples are tender but not mushy.