(recipe: apple harvest pancakes & cider syrup)

I wish I could wax poetic about how fall is definitely in the air, however this "not too cool, not too hot" weather does not allow me this pleasure.  It is for lack of a better word, heavy.  The clouds sag with heft and the warm air weighs on any cool weather lover's heart. 

This boy is a true ham!

Yesterday was a family day, a rare day in which my husband and I were not at work, or there wasn't a soccer game, or birthday party to attend.  It was just us, husband, wife, son and no plans.  To celebrate, we began the day with a nice family breakfast.  To honor the invisible season of autumn, I made Apple Harvest Pancakes with Cider Syrup.  Hubs made bacon.  You may not think there is an art to frying up bacon, but for some reason I like his better than mine.

Have you ever seen anyone take on pumpkin picking with such fervor?!?

Soon after breakfast, the sun broke free from the heavy clouds and we found ourselves picking our pumpkins for Halloween night.  And despite the heft and warmth of the air and sun, apple pancakes & a pumpkin patch brought a little "fall" to us that fine family day.

Apple Harvest Pancakes
yield:  1-1/2 dozen
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 eggs
3 tablespoons canola oil
1 3/4 cups thinned plain yogurt (fill a 2 cup Pyrex measuring cup with 7 ounces of plain yogurt, add enough milk to equal 1 3/4 cups)
2 small apples, peeled and grated

1. In a large bowl, combine the first nine ingredients.  In another bowl, combine the eggs, thinned yogurt, canola oil; stir into dry ingredients just until blended.  Stir in apples.
2. Pour batter by heaping 1/4 cupfuls onto a greased, heated griddle.  Turn when bubbles form on top; cook until golden.

Cider Syrup
yield:  1-1/4 cups
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup apple cider
2 tablespoons butter, cubed
1/2 lemon

1. In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.  Stir in cider until smooth.  Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes.  Reduce heat to low; cook and stir 2 minutes longer.  Stir in butter and squeeze in lemon juice.  Serve with pancakes.

*Recipe source:  Taste of Home