Better Homes and Gardens/December 2006

Apple Butter Hotcakes
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
32-40 mini or 8 to 10 standard-size hotcakes 25 minutes 4 minutes per batch


INGREDIENTS:
1/2 cup butter, softened 1/4 cup honey 1/4 teaspoon ground cinnamon
1 12-ounce package frozen pitted light or dark sweet cherries 1/2 cup cherry jam or cherry preserves 1 teaspoon finely shredded orange peel
1-1/2 cups packaged regular or buttermilk pancake mix (not complete pancake mix) 3/4 cup milk 2 tablespoons cooking oil
2 eggs, lightly beaten 1/2 cup purchased apple butter



1 For flavored butter, in small mixing bowl, use a small whisk to combine butter, honey, and cinnamon. Whisk until well combined; set aside.
2 For cherry sauce, in a medium saucepan, combine frozen cherries, cherry jam, and orange peel. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, uncovered, for 10 minutes or until sauce has thickend slightly. Cover and set aside; keep warm.
3 In a medium bowl, stir together pancake mix, milk, oil, eggs, and apple butter. Stir just until moistened (batter should still be lumpy). For mini hotcakes, spread about 1 tablespoon batter into a 1-1/2-inch circle onto a hot lightly greased griddle or heavy skillet. (For standard-size hotcakes, spread about 1/4 cup batter into a 4-inch circle.) Cook over medium heat until 2 minutes on each side or until hotcakes are golden brown, turning to second sides when hotcakes have bubbly surfaces and edges are slightly dry. Serve warm with flavored butter and cherry sauce.

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