This is a fun way to add a seasonal spin to all your fall breakfasts! Here's how to make my homemade apple cinnamon pancake syrup.
Scoop out about 1/2 cup of the frozen apple juice concentrate and place it in a measuring cup or small bowl. Pour the rest of the apple juice concentrate into a pot and heat it until boiling.
Mix all remaining ingredients into the 1/2 cup of apple juice concentrate that you set aside and make sure there are no remaining lumps of cinnamon or cornstarch.
Once the apple juice in the pot has come to a boil, slowly add all the other ingredients to the boiling juice, stirring constantly. Continue to cook for one to two minutes more until the syrup has thickened. Serve immediately or allow to cool and store in the refrigerator for up to a week.