Autumn Apple Pancakes With Walnut Caramel Syrup - cooking recipe

Ingredients

SYRUP
2 medium cooking apples
4 tablespoons butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2/3 cup brown sugar
1 1/2 - 2 teaspoons cornstarch (amount may be adjusted to make a thinner or thicker syrup as desired)
1 cup water, cold
1/3 cup walnut pieces
PANCAKES
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
4 tablespoons melted butter or 4 tablespoons oil
2 cups buttermilk

Preparation

SYRUP:
Peel, core, and thinly slice the apples, set aside (this is fast work with the food processor).
In a large saucepan, melt the butter over low heat.
Stir in the spices and brown sugar all at once.
Mix the cornstarch into the 1 cup of water until dissolved and immediately add the water mix, stir until the sugar is dissolved.
Add the apples and cook over medium heat, stirring frequently, until the apples are nearly tender and the syrup is bubbly.
While the apples are cooking, make the pancakes.
Serve.
Note: If you would like a thinner syrup, simply add a little more water.
PANCAKES:
Mix the dry ingredients together in a large bowl.
Mix the egg, butter, and buttermilk together in a small bowl.
Make a depression in the dry ingredients and add the liquid mixture.
Stir until moistened, some lumps will remain.
Add more water to get the right consistency, if required.
Do not over mix.
Pour about 1/3 cup of batter onto a hot, lightly greased griddle.
Cook for about two minutes on medium heat or until the edges are set and the bubbles remain open.
Turn over and cook on the other side.