Apple Flapjacks

by Rachael Ray Show Staff 5:00 PM, October 10, 2007

Aired October 10, 2007

Serves 4 servings
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.