Cheddar Flapjacks with Apple Maple Syrup
Here's a warm, hearty breakfast to serve up on a cold autumn or winter's morning—or anytime of the year!
2 to 3 large apples, cored and sliced
1/4 cup butter
1 cup maple flavored syrup
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 sprinkling
- 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.