Apple Wheat Pancakes and Butter Cream Syrup

This recipe comes from Jamie Cooks It Up! (http://jamiecooksitup.blogspot.com/) a recipe blog that a friend of mine posted on facebook. I have tried multiple recipes from there and loved them all. These were delish, though be forewarned that the syrup is rich! A little goes a long way.

6 T dry powdered milk

1 1/2 C water
1/2 C applesauce
1 T lemon juice
2 eggs
1 apple cored and grated
4 T oil
2 T sugar
2 t baking powder
1 C white flour
1 C wheat flour
2 t cinnamon
1/2 t nutmeg
3/4 t salt
3/4 t baking soda

1. To make the pancakes beat all ingredients until smooth. If the batter is too thick add a bit more water or milk. If the batter is too thin add a bit more flour.

2. Heat a skillet and spray with cooking spray. Pour batter in 1/4 C increments on the skillet and cook until the bubbles on the top of the batter stop bubbling. Flip the pancakes over and cook on the other side.

(My notes: We do not have any powdered milk, so instead of the powdered milk and water, I just used regular milk and they turned out great)

Butter Cream Syrup:

1 stick butter (1/2 C)

1 cup sugar
1/2-3/4 can evaporated milk (can be substituted with buttermilk for a different, yet yummy taste)
1 tsp vanilla

1. Melt the butter in a small sauce pan over medium heat. Add the sugar slowly and stirring until it is creamy and thick.

2. Add the milk a little at a time while stirring. Add the vanilla and let it simmer for about 5-10 minutes while it thickens further.