A delightful breakfast recipe combining the sweetness of apples, the savory taste of sausage, and the warm spices of cider syrup.
In a medium saucepan, combine the sugar, cornstarch, and pumpkin pie spice.
Mixing the dry ingredients first ensures even distribution of the cornstarch.
Stir in the apple cider and juice from the lemon.
Use fresh lemon juice for the best flavor.
Cook over medium heat, stirring constantly, until the mixture thickens and boils for 1 minute.
Keep stirring to prevent lumps from forming.
Stir in the butter and reduce heat to keep the syrup warm.
Adding butter gives the syrup a silky texture.
In a mixing bowl, beat the egg until thick and lemon-colored.
Beating the egg well helps make the pancakes fluffy.
Stir in the pancake mix, milk, and cinnamon until just combined.
Avoid overmixing to keep the batter light.
Fold in the grated apple and cooked sausage.
Ensure the apple and sausage are evenly distributed.
Heat a griddle over medium heat and lightly grease it.
A hot, greased griddle prevents sticking.
Pour 1/4 cup of batter onto the griddle for each pancake.
Wait for bubbles to appear before flipping.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Cook pancakes in batches to avoid overcrowding.
Serve the pancakes warm with the spiced cider syrup drizzled on top.
Garnish with a sprinkle of cinnamon for extra flavor.
