Wednesday, June 17, 2015

Apple Pancakes with Homemade Applesauce

1 egg
1/2 tsp. salt
3/4 cup milk
1 tbsp. baking powder
1 cup all purpose flour
1/2 cup chopped apples
1 tbsp. sugar
Homemade Applesauce:
4 lb. cooking apples
1 - 1-1/2 cups water
1 cinnamon stick
1/2 cup sugar

      In a bowl, beat egg.  Add remaining ingredients, stir with a spoon until batter is smooth.  Heat griddle or frying pan over medium-high heat.  Pan is ready when a few drops of water bounce around.  Use 1/4 cup batter per pancake; turn when puffed and full of bubbles, cooking second side until golden brown.  With a spatula, lift pancake from griddle to a serving plate.  Homemade Applesauce:  Cut apples into quarters.  Core each quarter and peel.  Place in a 4-qt. saucepan along with water.  Add stick of cinnamon, bring to a boil.  Reduce heat; cover and simmer 10 minutes or until apples are tender.  Uncover and remove cinnamon stick.  Remove from heat, let cool.  Mash apples with a potato masher until smooth.  Stir in sugar.  If chunky applesauce preferred, add sugar before cooking and just lightly mash apples.  Makes about 5 cups of sauce (8 - 10 servings). 
Alternative:  An alternative to this is to leave apple skins on while cooking.  After they cooked, press apples through a food mill to remove skins.  If using red-skinned apples, you'll get pink applesauce. 
Mix-ins:  For an applesauce treat, stir in cinnamon, nutmeg, raisins, crumbled graham crackers, chopped nuts, dried cranberries or blueberries, fresh or frozen berries, granola or a spoonful of jam.

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