Rocky Mountain High Apple Pancakes w/Cider Syrup

• 2-1/2 cups (600 ml) all-purpose flour
• 1/2 cup (125 ml) corn flour (OR cornmeal)
• 3 tbsp (45 ml) arrowroot (OR cornstarch)
• 1 tsp (5 ml) baking soda
• 1 tsp (5 ml) baking powder
• 2 tbsp (30 ml) sugar
• 1 tsp (5 ml) salt
• 2 cups (475 ml) to 2-1/2 cups (600 ml) buttermilk (OR regular milk with 2 T lemon juice to make required amount)
• 2 large eggs
• 1/4 cup (60 ml) butter, melted (OR canola oil)
• 1 tbsp (15 ml) brandy (optional, but really adds to the flavor and the alcohol cooks out)
• 2 apples, peeled and coarsely grated
• 1 cup (225 ml) sugar
• 2 tbsp (30 ml) cornstarch
• 1/2 tsp (2 ml) pumpkin pie spice
• 2 cups (475 ml) apple juice or cider
• 2 tbsp (30 ml) lemon juice
• 1/4 cup (60 ml) butter (optional)

1. Sift together dry ingredients.
2. Mix together liquid ingredients and whisk into flour mixture.
3. Stir in grated apple.
4. Cook in fry pan or on griddle.
5. Serve with Cider Syrup or maple syrup.
6. Mix together sugar, cornstarch and pumpkin pie spice.
7. Then add the apple and lemon juices, mixing well.
8. May be cooked in pan on stove or in microwave until thickened, stirring occasionally.
9. Then add butter (cut into pieces) and mix well.
10. This syrup can be stored in the refrigerator for up to 4 weeks.

flour, corn flour, arrowroot, baking soda, baking powder, sugar, salt, buttermilk, eggs, butter, brandy, apples, sugar, cornstarch, pumpkin pie spice, apple juice, lemon juice, butter

Taken from online-cookbook.com/goto/cook/rpage/0014C3 (may not work)