Recipes and Cooking Apple Butter Hotcakes 4.4 (8) 1 Review Make the butter and cherry sauce ahead to reduce last-minute fuss when creating these pancakes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Quentin Bacon Prep Time: 25 mins Cook Time: 4 mins Total Time: 29 mins Yield: 32 to 40 mini-size or 8 to 10 standard-size hot cakes Jump to Nutrition Facts Ingredients ½ cup butter, softened ¼ cup honey ¼ teaspoon ground cinnamon 1 12 ounce package frozen pitted light or dark sweet cherries ½ cup cherry jam or cherry preserves 1 teaspoon finely shredded orange peel 1 ½ cup packaged regular or buttermilk pancake mix (not complete pancake mix) ¾ cup milk 2 tablespoon cooking oil 2 eggs, lightly beaten ½ cup purchased apple butter Directions For flavored butter, in a small mixing bowl, use a small whisk to combine butter, honey, and cinnamon. Whisk until well combined; set aside. For cherry sauce, in a medium saucepan, combine frozen cherries, cherry jam, and orange peel. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, uncovered, for 10 minutes or until sauce has thickened slightly. Cover and set aside; keep warm. In a medium bowl, stir together pancake mix, milk, oil, eggs, and apple butter. Stir just until moistened (batter should still be lumpy). For mini-size hot cakes, spread about 1 tablespoon batter into a 1-1/2-inch circle onto a hot lightly greased griddle or heavy skillet. (For standard-size hot cakes, spread about 1/4 cup batter into a 4-inch circle.) Cook over medium heat about 2 minutes on each side or until hot cakes are golden brown, turning to second sides when hot cakes have bubbly surfaces and edges are slightly dry. Serve warm with flavored butter and cherry sauce. Makes 32 to 40 mini-size or 8 to 10 standard-size hot cakes. Rate it Print Nutrition Facts (per serving) 114 Calories 4g Fat 18g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 114 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 21mg 7% Sodium 100mg 4% Total Carbohydrate 18g 7% Protein 1g Vitamin C 0.6mg 3% Calcium 30.3mg 2% Iron 0.4mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.