Apple and Cinnamon Pancakes

Hello Dear Reader,

Do you, like me, have half jar of apple sauce left over from Christmas? And were you wondering what to do with it? Well, wonder no more. Today I bring you a fabulous little recipe that came about because I hate waste of any sort and I wanted to bring something home made along to our combined, monthly, morning tea at work, last week.

I thought that apple sauce would work beautifully in some soft little pancakes and I was right, oh-so-right. These tender, little, low line, pancakes are a joy to make and eat. The batter is made the same way you usually do, adding wet ingredients to dry ingredients and mixing well. The applesauce adds a beautiful texture to the pancakes, leaving them lovely and light but moist and dense at the same time, they are also not overly sweet leaving you free to add any sweet toppings of choice.

Ingredients for Apple and Cinnamon Pancakes, clockwise from middle right-2 cups of milk, 40 grams of butter, melted, 2 eggs, 3/4 cup apple sauce, 1 tablespoon baking powder, 1 1/2 teaspoons ground cinnamon, 1 teaspoon salt, 2 cups plain flour and 3 tablespoon white sugar

In a large bowl whisk together the flour, salt, baking powder, cinnamon and sugar

In a large jug whisk together the milk, eggs, melted butter and applesauce 

Pour wet ingredients over dry ingredients and whisk well, making sure there are no lumps. If you have time, let batter sit for 30 minutes

Cook pancakes in the usual manner

Flipping when large bubbles appear on the first side

The yield from this mixture gave me 32 smallish pancakes, but you can cook them whatever size your heart desires

I served mine with Whipped Cream, Candied Walnuts and Maple Syrup, I will post the recipe for this divine topping tomorrow morning. 

Have a lovely day,

💗Fi

One Year Ago--Apple Dutch Baby

Two Years Ago-Two New Additions to the Garden

Three Years Ago-Excess Worm Food