It's feeling like Fall ya'll!

I can feel it! Fall is in the air! Nights and mornings are getting chilly, the leaves are starting to change in the mountains. I've already begun pulling out the fall recipes! Here's a new apple pancakes recipe to add to the collection, and I told George if he has a good week turning in homework and staying on top of things at school, we could make breakfast together every Friday for him and his friends.George's friends come pick him up in the morning for school and I thought it might be fun to start a Friday morning breakfast club of sorts. He likes to cook, so this will be a great teaching opportunity as well, to try out new recipes and come up with a menu plan. He knows how to make cinnamon rolls and bread along with French toast and eggs, so we are going to put together some menus for the rest of the Fridays in September and October. He is pretty excited about it, and I figure if I can get a teenage boy to show any type of emotion (besides eyeball rolling) I've achieved success!


Apple Pancakes With Cider Syrup


Ingredients
1/2 cup all-purpose flour
1/4 cup whole wheat flour
2 teaspoons sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup minced peeled apple
1/4 cup raisins
2/3 cup buttermilk
1 egg, separated
2 teaspoons butter, melted
1/4 teaspoon vanilla extract

SYRUP:
1/4 cup sugar
2 teaspoons cornstarch
2/3 cup apple cider or juice
1 cinnamon stick (1-1/2 inches)
Dash ground nutmeg
Additional butter, optional

Directions
In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter.
Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and additional butter if desired. Yield: 6 pancakes (2/3 cup syrup).