- 6 to 8 medium-size McIntosh apples, peeled, cored and diced
- 1 cinnamon stick
- 3/4 to 1 cup apple cider (depending on how thick you want your sauce)
- 1 to 1 1/2 cups dark maple syrup
- 12 buckwheat pancakes (prepared according to the package directions on 1 box of buckwheat pancake mix)
- Nonstick cooking spray (as needed)
Preheat oven to 250F.
In a medium saucepot, add the apples and cinnamon stick, and cook over medium to medium-low heat until the apples are tender, 6-7 minutes. Add the cider to the apples and continue to cook until the apples break down, 3-5 minutes. Stir in the syrup and simmer until a thick, chunky sauce consistency is reached. Turn the heat down to low to keep warm and reserve.
While the apples are simmering, prepare the pancakes on a griddle top or in a large nonstick saut pan according to package directions. Keep the finished pancakes warm on a sheet tray in the oven as you cook them.
To serve, layer spoonfuls of the applesauce-syrup mixture in between each pancake and on top.