Pumpkin Pancakes Homemade Apple Butter

2 eggs
1 3/4 cup biscuit mix
1 cup milk
1/2 cup pumpkin
1/4 cup vegetable oil
2 Tbls. sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp.nutmeg
In medium mixing bowl, beat eggs until lemon colored and thick. stir in remailning ingredients. Pour batter by Tablespoons onto a hot griddle. Cook until puffy and bubbles begin to break. Turn and cook on the otherside until golden brown. makes 5 dozen 2 inch pancakes.

Apple Butter

1 cup sugar
2 cups crushed (blended) apples (peeled and cored)
1 tsp cinnamon
½ tsp cloves
½ tsp allspice
2 cups apple cider (not juice)

You can double or triple (or more) this recipe. I triple it and use two large pans. I have larger pans but you can keep better control by having just two or three batches in each pan.
Place all ingredients in a large heavy bottom pan. Bring to a boil, watching it carefully and stirring occasionally. When the apples mixture starts to bubble turn down to simmer. Continue simmering throughout the day, watching and stirring occasionally. This apple butter is done when you place a small spoonful on a plate and it stays in one place without weeping out on the sides of apple mixture.
When apple butter is thick enough for you, heat it back up to boiling, stirring constantly. This gets it hot enough to bottle. When mixture is hot and bubbly turn off heat and start to dip mixture in cleaned jars, and seal each one tightly.
Now hide them somewhere safe or your family will put this on everything, I have had company put it on their frittata.

Note: I also find that putting this on complete simmer the night before gives me plenty of time to bottle it the next day. It has simmered overnight and by noon I can bottle it. The plus side is waking up to that wonderful apple cinnamon fragrance.