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Hello from Indiana!

I’m back at my grandparents’ farm, where I spent my childhood and this is such a special place. It's where my grandma taught me the secrets to baking and my grandpa taught me to appreciate a farms bounty. My grandpa is 96 now...slowing down, but still sharp as a tack. I treasure my time here...the dark nights; the quiet; touching my grandmother’s things; sneaking a candy bar from the fridge; listening to my grandpa talk about playing baseball against Ted Williams. I am who I am, much in part to the love and teachings of my grandparents.

I can’t tell you how many apples I’ve eaten from this tree, but luckily, more appear every year!





These big, beautiful apples always remind me of a recipe my mother made when I was growing up: Apple Cinnamon Pancakes with Warmed Cider Sauce. Friends, believe me when I say this is a recipe is one of the absolute best. My mom was a teacher and she used to fix them for staff breakfasts at her school…all the teachers rallied together to make them. I truly love all the recipes I’ve shared with you so far, but this is the one everyone always wants…I don’t remember having pancakes as a child that weren’t these.



Apple Cinnamon Pancakes with Warmed Cider Sauce
 
Ingredients:
 
Pancakes:

• 2 cups pancake or biscuit mix


• 1/2 tsp cinnamon


• 1 egg


• 1-1/3 cup milk


• 3/4 cup apples, grated


• Sour cream (optional garnish)


• Crème fraiche (optional garnish)


• Greek yogurt (optional garnish)

 
Cider Sauce:

• 1 cup sugar


• 2 Tbsp corn starch


• 1/4 tsp cinnamon


• 1/4 tsp nutmeg


• 2 cups apple cider


• 2 Tbsp lemon juice


• 1/4 cup unsalted butter or margarine

 
Directions:
 
1. To make the pancakes, combine the biscuit mix, cinnamon, egg, and milk, then stir in the apples last. Use a 1/4 cup measuring cup to scoop the batter onto a hot griddle to ensure evenly sized pancakes. Cook until lightly brown on both sides. Keep the pancakes warm in the oven while you make the sauce.
 
2. To prepare the sauce, combine the cornstarch and spices in a small sauce pan. Add the cider and lemon juice and cook over low heat, stirring often, until the mixture gently boils and thickens. (If the sauce doesn't thicken, add a little more cornstarch.) Remove the pan from the heat and add the butter. Immediately serve it over your finished pancakes and garnish with a dollop of sour cream, crème fraiche, or Greek yogurt, if desired.

When I make these now, my family runs to the breakfast table (or dinner, if it’s a breakfast-for-dinner kind of night!). Trevor likes these with the sauce on the side, my daughter piles on extra sour cream, everyone has their own preference. But there’s one thing we all have in common: we can’t get enough of these pancakes!



We’re whipping up a stack—not to mention those DIY coasters—tomorrow night on You’re Home with Jill. Don’t forget—the show starts at 7pm ET!

From my home to yours,
—Jill