Apple Butter Pancakes


Preserving Method: Non-Preserving

  1. PREP: to make pancake batter – combine all-purpose four, sugar, baking powder, cinnamon salt, ground ginger and ground nutmeg in a medium bowl. Lightly whisk milk, apple butter, canola oil, and egg to combine. Fold liquid mixture into dry ingredients until evenly blended.
  2. COOK warm the Maple-Walnut syrup in a small saucepan over low heat, or warm in a microwave oven. Cover syrup to keep warm until serving.
  3. HEAT a large skillet over medium-high heat. Add a scant amount of oil in pan. After the oil begins to sizzle, but not burn, pour in ¼ cup batter for each pancake. Cook pancakes about 2 to 3 minutes or until bubbles begin to break the surface and edges start to brown. Turn pancake over and continue cooking about 2 minutes or until cooked through.
  4. SERVE serve warm Apple Butter Pancakes with warm Maple-Walnut Syrup.