Recipe by Outta Here
A nice, hearty Fall breakfast. Use your favorite pancake mix.
Top Review by whtbxrmom
I made this for dinner tonight. I only had apple cinnamon pancake mix and was afraid that it would make it too strong. But the flavor wasn't overpowering at all. It seemed spot on. As for the topping, some of us liked the cider syrup and others preferred them with traditional maple. I did a little of both! I wish we could give half stars. My family was evenly divided between rating this 4 or 5 stars. So consider this a 4 1/2 star rating. A great dinner for a chilly night!
- 118.29 ml sugar
- 236.59 ml apple cider
- 14.79 ml cornstarch
- 14.79 ml lemon juice
- 0.59 ml pumpkin pie spice (or just nutmeg)
- 29.58 ml butter
- 1 egg
- 2.46 ml cinnamon
- 236.59 ml pancake mix
- 118.29 ml apple, shredded
- 158.51 ml milk
- 226.79 g bulk pork sausage, browned, drained and crumbled
- 29.58 ml oil
Directions See How It's Made
- CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie spice; stir in apple cider and lemon juice.
- Cook, stirring constantly, until mixture thickens and boils for 1 minute.
- Stir in butter. Reduce heat just to keep syrup warm while making pancakes.
- Heat griddle.
- PANCAKES: In small bowl, beat egg on high speed until thick and lemon colored, about 5 minutes.
- Stir in pancake mix, milk, oil and cinnamon.
- Fold in apples and sausage.
- Grease griddle lightly before making each batch.
- Pour batter from 1/4 cup measuring cup onto hot griddle. Bake until bubbles appear, about 2 minutes. Flip and cook another 2 minutes.
- Serve with hot Cider Syrup.