- Portion size 12 servings
Ingredients
Cinnamon Brown Sugar Syrup:
Method
Cinnamon Brown Sugar Syrup: In saucepan, cook sugar, corn syrup, apple juice, butter and cinnamon over medium-high heat until sugar is dissolved. Keep warm. (Make-ahead: Cover and refrigerate for up to 1 week.)
In bowl, whisk together flour, baking powder, sugar and salt. In large bowl, whisk together milk, apple, egg and 2 tbsp (25 mL) of the oil. Add flour mixture and stir until almost smooth.
Heat large nonstick skillet over medium heat; brush with some of the remaining oil. Using 1/4 cup (50 mL) for each pancake, pour batter into skillet. Arrange 2 raisins and 1 apple slice on each pancake to resemble face. Cook until bubbles break on surface and bottom is golden brown, about 2 minutes. Turn and cook until second side is golden brown, about 1 minute. (Make-ahead: Stack between waxed paper; freeze in airtight container for up to 2 weeks. Reheat in microwave or toaster.) Serve with syrup.
Nutritional facts <b>Per pancake with 2 tbsp (25 ml) syrup:</b> about
- Sodium 213 mg
- Protein 3 g
- Calories 250.0
- Total fat 6 g
- Cholesterol 23 mg
- Saturated fat 1 g
- Total carbohydrate 48 g
%RDI
- Iron 9.0
- Folate 9.0
- Calcium 8.0
- Vitamin A 3.0
- Vitamin C 7.0
