A delightful twist on classic pancakes, featuring the warm flavors of cinnamon and apple, topped with a luscious spiced syrup.
Combine the brown sugar, apple juice, butter, cinnamon, and cloves in a small saucepan over medium heat.
Stir constantly to prevent the sugar from burning.
Bring the syrup mixture to a boil, then reduce the heat and simmer uncovered for 5 minutes until slightly thickened.
Keep an eye on the syrup to avoid over-reducing it.
Preheat a griddle over medium heat.
Ensure the griddle is evenly heated for consistent cooking.
In a large mixing bowl, place the pancake mix.
Sift the pancake mix to remove any lumps.
In a separate bowl, whisk together the egg, milk, and vegetable oil.
Whisk until the mixture is smooth and well combined.
Add the wet ingredients to the pancake mix and stir until just moistened.
Avoid overmixing to keep the pancakes light and fluffy.
Fold in the grated apple and lemon zest.
Gently fold to evenly distribute the apple and zest.
Pour 1/4 cup of batter onto the preheated griddle for each pancake.
Cook until bubbles form on the surface before flipping.
Flip the pancakes and cook until the second side is golden brown.
Press lightly with the spatula to ensure even cooking.
Serve the pancakes warm with the prepared spiced syrup drizzled on top.
Garnish with a sprinkle of cinnamon or powdered sugar for extra flair.
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