- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 796
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 154 g
- Dietary Fiber
- 13 g
- Sugar
- 82 g
- Protein
- 12 g
- Cholesterol
- 85 mg
- Sodium
- 833 mg
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 796
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 154 g
- Dietary Fiber
- 13 g
- Sugar
- 82 g
- Protein
- 12 g
- Cholesterol
- 85 mg
- Sodium
- 833 mg
Ingredients
Applesauce:
Directions
- In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.
- In a separate bowl, whisk together the milk, Applesauce, vanilla, cinnamon and eggs. Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be pourable.
- Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle.
- Top with butter and drizzle with warm maple syrup.
Applesauce:
Yield:
6 to 7 cups
- Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
- Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
Cook’s Note
This recipe can easily be halved.
