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Harvest Apple Morning Pancakes

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Harvest Apple Morning Pancakes


One Prepared Batch of Stonewall Kitchen Pancake Batter
1 Teaspoon Apple Pie Spice
4 McIntosh Apples
1/2 Cup All-purpose Flour
Kings Organic Butter


Preheat your oven to 200 degrees. Mix pancake batter with the apple pie spice – set aside. Peel and core apples and slice into thin rounds. Dredge the apple slices in the flour. Melt one tablespoon of butter in a skillet (or a griddle) over medium-low heat and brown the apples in batches on both sides (about 3 minutes per side). Once browned on the second side, pour 1/3 cup of pancake batter over the apple slice and cook until the batter bubbles (about 3 minutes). Flip the pancakes and cook on the other side for an additional 3 minutes. Transfer the pancakes to a cookie sheet and keep warm in the oven. Repeat the process for all of the apple slices.