1. Prepare the syrup. In a medium saucepan, combine 2 cups of the cider and sage.Bring to a simmer and cook over medium-low heat until reduced by almost half, about 15 to 20 minutes. Combine the remaining 1 Tbsp. cider and the cornstarch in a small bowl and stir until smooth. Reduce heat to low and stir in the cornstarch mixture. Cook, stirring, until the syrup thickens, 5 to 7 minutes. Set aside.
2. Prepare the pancake batter while the cider reduces. In a medium bowl whisktogether both flours and baking soda. In a separate bowl, beat together milk, buttermilk, and eggs. Pour the milk mixture into the flour mixture and stir just until combined; don't worry if there are a few small lumps. Gently stir in the grated apple and shredded Cheddar.
3. Spray a nonstick griddle or skillet with vegetable cooking spray. Heat the griddle or skillet over medium heat until it is hot (a drop of water on the surface should sizzle). Drop the batter by large spoonfuls onto the hotsurface, cooking 3 to 5 at a time, depending on the size of the griddle or skillet.
4. Cook pancakes until edges appear dry and bubbles appear on the surface, about 3minutes. Turn them and cook another 1 to 2 minutes, just until lightly browned. Pancakes may be kept warm in a 200 degrees F oven. Serve hot, accompanied by warm cider syrup and garnished with a sage sprig, if desired.
Source: Hannaford fresh Magazine, November - December 2012