Spiced Maple Applesauce Pancakes
Ahh weekends…this is when most of our pancake recipes are born. This particular recipe was journey of “use what you have”. I LOVE “use what you have” journeys, because I can never know exactly where I will end up, and I love the suspense.
Plus, it usually is pretty darn tasty too!
Off we go.
Start with the dredges of a homemade jar of spiced maple apple sauce
Add two eggs. (I just love the color of these eggs. Almost too pretty to crack, almost.)
In you go eggies, meet yogurt, oil, milk, and the spice girls: cinnamon, nutmeg, and clove.
Add a pinch or two of salt. (I rarely use a measuring spoon.)
And the soda and baking powder. (I recommend using a measuring spoon for those.)
Next up: flour. I like to use pastry flour, whole wheat if I have it. It lends a tenderness to the cakes. I like a little tenderness. Awww yeah. (Nerd alert!)
Notice the bubbles. That is a good, good thing. Fold gently!
Speaking of tenderness, my husband reading (albeit an old school Nintendo Super Mario Bro’s cheat code book) to our children, while I fried these cakes up.
Spoiler alert: these pancakes were DELICIOUS! (Recipe below)
::: Read more October 2010: Finding Accomplishment:::
Maple Spiced Apple Sauce Pancakes
- 2 eggs
- 1 1/2 cups milk (Start with 1 c and add until desired consistency)
- 1 c plain yogurt
- 1/4 cup coconut oil (melted) or vegetable oil
- 2 cups whole wheat pastry flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 2 teaspoons ground cinnamon
- 1/8 -1/4 teaspoon fresh nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup applesauce (I used homemade maple cinnamon)
- 1 -2 tablespoons real maple syrup (more or less depending on how sweet your applesauce is)
- 1/2 teaspoon vanilla bean paste or 1 teaspoon good vanilla
- In a large bowl, combine the wet. (eggs, milk, yogurt, maple syrup/ sugar, applesauce, vanilla bean paste, and oil). In another bowl sift the dry ( flour, baking powder, baking soda, salt, nutmeg, and cinnamon ) together. I really think sifting lends to a much lighter pancake. No sifter? Use a fine mesh strainer. Stir into the milk mixture until smooth, please do not over mix.
- The secret to pancakes (in my opinion) – resting the batter! This allows it to thicken, the leaveners to activate and any gluten to relax.
- Heat a lightly buttered griddle or frying pan over medium high heat. (If the butter is burning, turn down the heat. I find it necessary to adjust my burner throughout cooking to maintain the sweet spot of not burning the butter, but maintaining the water skitter.)
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes and the bottoms are golden brown. Flip and cook the other side. Serve warm with lots of butter warmed pure maple syrup and a dusting of powdered sugar, if you are feeling fancy.