Friday Recipe - Apple Crisp Pancake with Apple Cinnamon Syrup

I got this recipe from a Bed & Breakfast in Mt. Jackson, Virginia. I have a dream of one day owning my own B&B so I love cooking recipes from B&B's and making my family pretend we are in a B&B! This one was a big hit, Lady Bug preferred it without the syrup (but this girl doesn't like maple syrup on anything either, and she also doesn't like powdered sugar so I am not sure you can trust her on this one!)

Apple Crisp Pancake
PANCAKE INGREDIENTS:
1 egg, beaten
3/4 c milk
3/4 c chunky applesauce (when I make it I don't use chunky because I use our homemade applesauce which is not chunky and it tastes really good enough though it isn't chunky)
1 tsp vanilla
2 c pancake mix

TOPPING INGREDIENTS:
1/2 c quick cooking oats
1/4 tsp cinnamon
1/4 c brown sugar
1/2 c pancake mix
3 Tbls butter

Spray a jelly roll pan with cooking spray. In a large bowl, combine the egg, milk, applesauce, vanilla and pancake mix. The mixture will be a little thick, not too thick but certainly not thin. Spread the mixture in the prepared pan.

In a medium bowl, combine the oats, brown sugar, pancake mix. Cut in butter for crumble topping. Sprinkle topping over the pancake batter. Bake at 375 for 14-16 minutes. Cut into squares and serve with Apple Cinnamon Syrup.

Apple Cinnamon Syrup
INGREDIENTS:
1 c sugar
2 Tbls cornstarch
2 tsp ground cinnamon
2 c apple cider or natural apple juice
2 Tbls lemon juice
1/4 c butter

In a saucepan combine sugar, cornstarch, cinnamon, cider and lemon juice. Bring the mixture to a boil and let boil 1 minute. Remove the pan from the heat and add in the butter. Stir until melted. (makes about 3 1/4 cups of syrup)

This makes a large pan and therefore is more than even my family could eat in one sitting. This pancake warms up well. I would like to try to freeze it too and see how it does, just haven't gotten that far with it yet.