Martha's Applesauce Pancakes
Prep Time: Total Time: Yield:
35 mins 35 mins 12
This winning applesauce pancakes recipe is sure to get everyone out of bed fast on a weekend morning. The easy pancakes come together quickly and use basic pantry ingredients, including milk, not buttermilk. We add applesauce to the batter, which makes the pancakes extra moist, and spread applesauce and sour cream between each layer for the ultimate fall stack.
When Martha makes this dish, she uses her pink applesauce, made with apples from her orchard, but this brunch favorite works just as well with homemade or store-bought applesauce. Apples and pancakes are such a good combination, you’ll be making this recipe on the regular.
Ingredients
2 cups all-purpose flour (gluten-free)
3 tablespoons sugar
1 tablespoon baking powder
1 ½ teaspoons coarse salt
2 large eggs
2 cups milk, room temperature (non-dairy)
¾ cup Martha's Pink Applesauce, plus more for serving
4 tablespoons unsalted butter, melted, plus more for griddle
Sour cream, for serving (non-dairy)
Directions
Whisk dry ingredients:
Whisk together flour, sugar, baking powder, and salt in a bowl.
Add wet ingredients:
Add eggs, milk, applesauce, and butter; whisk just until combined (batter should be slightly lumpy).
Heat griddle and cook pancakes:
Heat a griddle or cast-iron skillet over medium heat. Brush lightly with butter. Working in batches, pour batter onto griddle 1/2 cup at a time, spacing pancakes 2 inches apart. Cook until bubbles appear on top and edges are slightly dry, 2 to 3 minutes.
Flip and cook other side:
Flip and cook until golden brown on underside, about 3 minutes more.
Cook remaining batter:
Repeat with remaining batter, wiping griddle clean and lightly buttering between batches.
Assemble pancakes and serve:
Layer sour cream and applesauce between pancakes; serve with more of each on the side. (Pancakes can be kept warm in a 200°F oven while you finish cooking them.)
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