Applesauce Pancakes

Posted on October 26, 2011  /   Posted in Cheryl Dishes

Applesauce PancakesThis has been a banner year for apples.  The trees are full of bright red orbs, waiting to be picked and eaten.  We are harvesting almost every day, and enjoying new varieties.  I just recently discovered Tolman Sweet, an apple famous for its sweet and creamy sauce.

To preserve this bounty for the winter, I make batches of applesauce.  One pound of apples makes about 1 pint of sauce.  Unsweetened and unflavored applesauce is great for baking, so I can the  sauce  plain, and sweeten to taste with maple syrup or honey before serving.

Jars of applesauce lining the pantry shelves give me a great sense of security.  Applesauce is a quick and easy snack or dessert.  Small jars of applesauce pack well in the lunch box, and are welcome by all age groups.

In baking, applesauce is often used as a substitute for fats like butter and oil.  The result is a baked good with a lower fat content and no real difference in texture and taste.

Applesauce Pancakes are one of our favorite treats.  We enjoy them for breakfast, slathered with butter, maple syrup and more applesauce.  These pancakes also make a nice, light supper.

For a special meal, try making a savory version of these pancakes.  Omit the maple syrup and cinnamon, and use an herb like sage or thyme.  Serve the pancake under slices of roasted turkey breast, or pork roast, and add a dollop of applesauce on top.  Complete the meal with a bright green vegetable,  steamed broccoli or braised kale.  Colorful, delicious, and nutritious!

APPLESAUCE PANCAKES

1 cup all purpose flour
1 cup whole wheat or whole meal flour
3 tablespoons maple syrup
1 tablespoon baking powder
1 teaspoon cinnamon
2 eggs
1 1/3 cups milk
½ cup applesauce, plus more for serving

In a medium bowl, whisk together the flours, baking powder and cinnamon.  In a small bowl, lightly beat together the milk, maple syrup, eggs and applesauce.  Add the liquid ingredients to the dry ingredients all at once, stirring just to blend.  The batter should be slightly lumpy.  Let the batter rest for  5 to 10 minutes.

Heat a lightly oiled griddle or heavy skillet over medium-high heat.  Portion ¼ cup measures of the batter onto the hot griddle, spacing them apart.  Cook for 2 to 3 minutes, until bubbles cover the surface of the pancakes, and their undersides are lightly browned.  Gently turn them over and cook for about 2 minutes more, until the other sides are browned.  Serve with warm applesauce.  Makes about 16 – four inch pancakes.

Nutritional analysis per pancake: 85 calories, 3 grams protein, 16 grams carbohydrates, 1 gram fat (0 grams trans fat), 65 mg. Sodium, 1.3 grams fiber.

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