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I look forward to drinking warm, spiced apple cider every fall and feel incredibly lucky to have access to locally pressed cider made from KY apples. The Good Foods Market & Café is the perfect place to pick up some fresh, sweet, flavorful cider; you'll love it so much that you might as well pick up an entire gallon. While it's perfect for sipping either hot or cold, it's also delicious to cook with, whether deglazing a pan of pork chops or whipping up a batch of these cider pancakes, inspired by the cider doughnuts that are always a welcome orchard treat. You can adjust your favorite homemade pancake recipe by simply adding cinnamon, apples, and substituting cider for the liquid. Or, you can do what I've done here and use a pancake mix for an even easier shortcut. Good Foods sells pancake mixes that are whole wheat or even gluten-free.

Cider Syrup:
1 cup apple cider
¼ tsp cinnamon
¼ tsp nutmeg
1 tbsp cornstarch
¼ cup brown sugar

2 cups pancake mix (plus eggs or oil, as called for on the package)
1 cup apple cider (or the quantity of water called for on the package)
1 apple, coarsely grated or finely diced
1 tsp cinnamon
Butter or nonstick spray, for cooking pancakes

To prepare syrup, combine the cider, cinnamon, and brown sugar in small saucepan. Whisk in the cornstarch and bring to a simmer until thickened.

To prepare the pancakes, prepare the pancake mix according to package directions, substituting apple cider for the water or milk that is called for. Add the apple and ground cinnamon. Grease a pancake griddle or skillet over medium heat and pour scoops of batter onto the griddle. Cook until bubbles form on the surface and edges are lightly browned. Flip and cook until golden brown on the other side. Serve warm with Cider Syrup and other toppings, such as sliced apples or toasted nuts.