Pecan Cinnamon and Nutmeg Pancakes

by Rachael Ray Show Staff 3:00 AM, May 8, 2013

Aired May 8, 2013

Serves 6 large pancakes
2 cups multigrain pancake mix
1 3/4 cups low-fat milk (add a bit more for a thinner pancake)
1 egg
2 teaspoons cinnamon
1 teaspoon fresh nutmeg, grated
1/4 cup pecans, toasted and chopped
2 Granny Smith apples, peeled and chopped
1/2 cup apple cider
1 cinnamon stick
1/2 cup maple syrup

In a mixing bowl, mix together the pancake mix, milk, egg, cinnamon and nutmeg.

Heat a nonstick griddle or saut pan over medium heat and cook pancakes on one side. Sprinkle pecans on non-cooked side. Flip and cook to desired doneness, about 2 minutes per side.

In a small saucepot over medium high heat, combine the apples, cider and cinnamon stick. Allow to cook down, about 15-20 minutes. Once the apples are cooked down and soft, stir in maple syrup. Pour over pancakes and serve.