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Cinnamon Pancakes With Caramel Apple Sauce




For the last couple of months, I have been helping prepare the men's breakfast at the church. Now that I have the quirks of the oven, and the layout of the kitchen down, it's time to get creative with new recipes. The inspiration for these pancakes came from a restaurant chain in the Pittsburgh area. Kings Family Restaurant had my favorite dessert, hot apple pie with cinnamon ice cream. I probably have consumed 20 pies and who knows how many gallons of ice cream in my late teens. This recipe is a flip of that great combination, with the cinnamon in the pancakes, and the apples in a slightly gooey caramel sauce.

Begin by combining:
1 cup baking mix
1 tablespoon sugar
1 egg
1/2 teaspoon baking powder
1 tablespoon softened butter
1/2  cup milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch of ginger
Stir until combined, but don't over mix.

Caramel Sauce:

1 cup light brown sugar packed
1 stick butter
1/2 cup heavy cream
1/4 cup light corn syrup
1/4 teaspoon salt
1 tablespoon molasses
1 tablespoon vanilla
1 tart apple cored and diced




Put all ingredients, except the vanilla and apple in a medium sauce pan. Place pan on medium low heat and bring to a boil, stirring constantly. Cook for about 5 minutes, then remove from the heat and stir in vanilla.  Note, this is a thin syrup and not your typical caramel. If you want your sauce thicker, cook about 5 to 10 minutes longer.  Add apples. Let stand,​ allowing​ sauce to cool. Use caution since the sauce is very hot.


Plate your pancakes, top with sauce, and enjoy this great breakfast treat.

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