- 3 cups cake flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 1/2 cups milk, plus more if needed
- 2 cups Applesauce, recipe follows
- 1 tablespoon vanilla
- 1/4 teaspoon cinnamon
- 2 eggs
- Butter, for cooking and serving
- Maple syrup, warmed, for serving
- 6 pounds mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths
- 1 cup apple juice or water
- Juice of 1/2 lemon
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
DirectionsWatch how to make this recipe
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:
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.
Yield: 6 to 7 cups
Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
This recipe can easily be halved.
Recipe courtesy of Ree Drummond
Recipe courtesy of Rachael Ray