Make Ahead Apple Pancakes With Cider Syrup

another recipe from the Apple Barn cider mill in the Great Smoky Mountains...this needs to chill in the refrigerator at least 2 hours...can be held overnight and cooked the following morning

• Ready In: 2 hrs 8 mins
• Yields: 16-20 pumpkins

Ingredients

• 1 1⁄2 cups buttermilk
• 3  large eggs, lightly beaten
• 2  cups flour
• 1  tablespoon sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 cup  melted butter
• 1 1⁄2 cups  finely chopped apples
• 1⁄2 cup  chopped  nuts (optional)

• CIDER SYRUP

• 1  cup sugar
• 2  tablespoons cornstarch
• 1⁄2 teaspoon pumpkin pie spice
• 2  cups apple cider
• 2  tablespoons lemon juice
• 1⁄4 cup butter

Directions

1. Combine buttermik and eggs in large bowl and mix well.
2. add flour, sugar, baking powder, salt and baking soda and mix well.
3. stir in butter.
4. stir in apples and nuts.
5. chill covered in refrigerator at least 2 hours or more --
6. Pour 1/4 cup at a time onto hot lightly greased griddle.
7. bake until golden brown.on both sides, turning once.
8. to prepare CIDER SYRUP:.
9. combine sugar, cornstarch and pumpkin pie spice in saucepan and mix well.
10. stir in cider and lemon juice.
11. cook over low heat until mixture thickens, stirring constantly.
12. Bring to a boil and boil for 1 minutes.
13. Remove from heat and add butter and stir till melted.