Apple Pancakes with Caramel Syrup

We just call them

Caramel Apple Pancakes.

This is another recipe I've been making for most of my life. 

It's my favorite breakfast for a cold Winter's morning, 

and especially for a chilly Autumn morn when the apples are crisp and divine. 

I must admit that most breakfast meals here 
have become fend for yourself  because of busy schedules, 

but occasionally on weekends, 

I gather the family together for something grand... 

and this was such a morning. 

(Besides, Kathryn has been after me for a while to post this.)

Caramel Apple Pancakes

Apple Pancakes

Mix up your favorite pancake mix. (Raising eight children taught me the need for shortcuts. One of them is to use a great pancake mix. It's especially great when time is at a premium. After you've dolled it up, no one will ever be the wiser.

•  Add chopped apples. How many apples?  It depends on how much batter you make and... how big the apples are. Sorry, I never measure. Use enough :)  You'll be able to tell.  Also, I like to bite into the taste of the apple in these pancakes... so shredded doesn't do it for me, but be careful not to make the apple pieces too big or the pancakes will cook rather  unevenly.

Caramel Topping 
In a small saucepan, combine and bring to a boil:

• 2 cups brown sugar
• 1 cup whipping cream
• 1 cup light corn syrup
• 1 cube of butter

Stir in 2 tsp. vanilla.
Allow to cool slightly if you like a thicker syrup... we can never wait that long.

Pour over a stack of pancakes and then sprinkle with pecans.

And in our family, we always top it off with a dollop of whip cream.
There you go... delicious!
Let us know what you think!