Apple-Harvest Pancakes with Cider Syrup

For the pancakes:
In a large bowl, combine the first nine ingredients (flour through allspice).

In another bowl, combine the eggs, thinned yogurt (see note below) and canola oil. Stir wet ingredients into the dry ingredients just until blended. Stir in apples.

Heat a griddle over medium heat and lightly grease it. Pour batter by heaping 1/4 cupfuls onto the greased, heated griddle (don’t crowd the pan). Turn the pancakes when bubbles form on top and cook the other side until golden. Remove cooked pancakes from the griddle to a plate. Finish cooking the rest of the batter.

For the cider syrup:
In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low and cook and stir for 2 minutes longer. Remove from heat. Stir in butter and squeeze in lemon juice. Serve with pancakes.

Note: For one batch of the thinned yogurt, measure 7 ounces of plain yogurt into a 2 cup measuring cup. Add milk until the mixture measures 1 3/4 cups.

Recipe slightly adapted from Taste of Home.