Here's a warm, hearty breakfast
to serve up on a cold autumn or winter's morning...or anytime
of the year!
Cheddar
Flapjacks with Apple Maple Syrup
- Syrup:
- 2 to 3 large apples, cored
and sliced
1/4 cup butter
1 cup maple flavored syrup
-
- Pancakes:
2 cups buttermilk pancake mix
1 1/3 cups milk
1/4 cup vegetable oil
2 large eggs
2 cups (8 ounces) Wisconsin Cheddar cheese, shredded
6 slices bacon, cooked and crumbled
Wisconsin Cheddar cheese, shredded (for topping)
- For Syrup: Sauté
apples in butter until tender. Add maple syrup and bring to boil.
Remove from heat and cover.
- For Pancakes: In medium
bowl, combine pancake mix, milk, oil and eggs; beat well. Stir
in 2 cups cheddar cheese.
- For each pancake, cook
1/4 cup batter on hot griddle, turning when bubbles form on top
of pancake and edges appear dry.
- Top with apple maple syrup,
bacon, and Cheddar cheese. Serve immediately.
Makes 4 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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