Spiced Apple Pancakes

It was still pretty warm outside today, but from inside my cool house you might have thought it was Autumn (which is my favorite favorite season). So I decided to try a new recpie for Spice Apple Pancakes and had them with Potato-Zucchini cakes and center-cut bacon. Yum! On the pancakes, I just used cinnamon, nutmeg, and cloves (Ethan said our house smelled like "christmas") :) Also, the recipe says medium-high heat, but it burnt the sugar unfortunately, so I would try medium and for less time than recommended (just keep a close eye on it). Here's the recipes for both

Spiced Apple Pancakes (from Country Living website)

Makes 8 servings
Ingredients

2 tablespoon(s) butter or margarine
2 tablespoon(s) water
1/2 cup(s) sugar
2 tablespoon(s) sugar
1 1/2 pound(s) (3 to 4 medium) Granny Smith apples, peeled, cored, and cut into 8 wedges
3 large eggs
3/4 cup(s) milk
3/4 cup(s) all-purpose flour
1 teaspoon(s) pumpkin pie spice or 1⁄2 tsp. ground cinnamon
1/4 teaspoon(s) salt

Directions
Preheat oven to 450 degrees F. In 12-inch cast-iron skillet, heat butter, water, and 1/2 cup sugar over medium-high heat to boiling. Add apple wedges; cook 12 to 15 minutes or until apples are golden and sugar mixture begins to caramelize, stirring occasionally.
Meanwhile, in blender or food processor with knife blade attached, place eggs, milk, flour, pumpkin pie spice, salt, and remaining 2 tablespoons sugar, adding liquid ingredients to blender first. Blend until batter is smooth. (I just used a spoon to stir it)
When apple mixture in skillet is deep golden, pour batter over apples. Place skillet in oven; bake 15 to 17 minutes or until puffed and lightly browned. Serve immediately.

Nutritional Information(per serving)
Calories
210
Total Fat
6g
Saturated Fat
3g
Cholesterol
91mg
Sodium
140mg
Total Carbohydrate
36g
Dietary Fiber
2g
Sugars
--
Protein
5g
Calcium
--

Here's the recipe for the Potato-zucchini cakes (very fitting since anyone with a garden has zucchini coming out of their ears) :) I originally got this from cooking light. Also, if you have a poor man's kitchen (like I do) I just used a cheese grater to shred the ingredients. I would also recommend washing any towels you use for this immediately or they'll stink up your entire house.

Yield: 4 servings

Ingredients
3 cups shredded peeled Yukon gold potato (about 1 pound)
2 cups shredded zucchini (about 8 ounces)
1 cup shredded onion (about 1 small)
1/2 cup egg substitute (I used 1 large egg)
1/4 cup matzo meal (I used flour)
1/4 teaspoon salt
Dash of freshly ground black pepper
4 teaspoons canola oil, divided

Preparation
Place potatoes, zucchini, and onion in a clean kitchen towel, and squeeze out excess liquid. Combine potato mixture, egg substitute, matzo meal, 1/4 teaspoon salt, and dash of pepper in a large bowl, and stir gently to blend.
Heat 1 teaspoon canola oil in a nonstick griddle or large nonstick skillet over medium heat. Spoon about 1 cup potato mixture onto hot pan, spreading to a 6-inch diameter. Cook 3 minutes on each side or until lightly browned and cooked through. Transfer to a plate; keep warm. Repeat procedure with the remaining 3 teaspoons oil and remaining potato mixture.

Nutritional Information
Calories:
242 (31% from fat)
Fat:
8.4g (sat 0.8g,mono 5.2g,poly 1.9g)
Protein:
8.3g
Carbohydrate:
34.6g
Fiber:
3.8g
Cholesterol:
0.0mg
Iron:
2.7mg
Sodium:
504mg
Calcium:
35mg

So basically one serving of each plus 2 strips of center cut bacon and you have a yummy meal for only 505 calories!