Puffed Apple & Cinnamon Pancakes

6 Tbsp. Butter or Margarine
6 Large Granny Smith Apples, diced
1 Cup White Sugar
3 Tbsp. Watkins Cinnamon
9 Eggs
1-1/2 Cups White Flour
1-1/2 Cups Milk

In a large skillet, melt the butter and saute the apples until tender. Combine sugar and cinnamon, then pour 3/4 cup of the mixture over the apples and stir until thoroughly coated. (Reserve other 1/4 cup for later). Coat a 10 x 15 inch glass pan with Watkins cooking spray. Spread the apple mixture in the bottom of the dish. Cover and refrigerate overnight. In the morning, preheat oven to 400 degrees F. Place the apples, uncovered, in the oven for 10 minutes. Meanwhile, beat the eggs well. Add flour and beat until smooth, scraping sides and bottom of bowl. Add milk and stir. Pour batter over the heated apples and return to oven for 12 - 15 minutes until edges begin to cook and puff. Remove the pancake from the oven and sprinkle with the reserved cinnamon mixture. Dot with additional butter and return to oven for another 12 - 15 minutes or until pancake is puffed and peaked. Cut into squares and serve with syrup. Yield 10 - 12 servings.

Syrup:
1 Cup White Sugar
3 Tbsp. Corn Starch
1 teas. Watkins Cinnamon
½ teas. Watkins Nutmeg
1-1/2 Cups Apple Cider

In a heavy medium saucepan, combine cider, sugar, cornstarch, cinnamon and nutmeg. Place pan over medium heat and cook, stirring constantly until mixture thickens and comes to a boil. Stir while boiling for about one minute. Set aside and keep warm to serve with Apple / Cinnamon Pancakes.

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