This recipe make eighteen 4-inch pancakes.

If you don't have Bisquick, you can make your own version by mixing 2 cups all-purpose flour with 1 Tablespoon baking powder, 1 teaspoon salt and 2 Tablespoons softened butter.

Beat baking mix, cinnamon, egg and milk with rotary beater until smooth. Stir in apple. Grease griddle if necessary. Pour batter by 1/4-cup measuring cupfuls onto hot (medium-high) griddle. Bake until bubbles appear. Turn; bake other side until golden brown. Serve with warm cider sauce (recipe below); if you wish, top with dairy sour cream.




Cider Sauce Recipe

1 cup sugar
2 Tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups apple cider
2 Tablespoons lemon juice
1/4 cup butter or margarine

If desired, you can replace the cinnamon and nutmeg with 1/2 teaspoon pumpkin pie spice.

In saucepan, mix sugar, cornstarch, cinnamon and nutmeg; stir in apple cider and lemon juice. Cook (over medium-high heat), stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter. Makes about 2 and 1/2 cups.

Serving suggestion:

While hot cakes bake, have some sausage patties sizzling in a skillet. Place patties in cold skillet; add 2 to 4 Tablespoons water. Cover and simmer 5 to 8 minutes. Remove cover; cook until well done, turning to brown evenly.


This recipe for flavorful apple pancakes with an optional cider sauce if from a vintage 1971 General Mills recipe card.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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