Has anyone else gone apple picking? I did, in October, for the first time. I picked four apples, right from the tree. I only screamed once, when a leaf landed on my shoulder, because it was (1) QUITE menacing and (2) potentially a large bug trying to burrow into my hair. There were a lot of trees. There were also a lot of abandoned apples lying around on the ground that made me feel a little sad, especially when people stepped on them to hear them go “squish.” There were a lot of babies and children at the apple orchard that were not on board with this excursion into nature. There were a lot of people taking pictures with a tractor wearing clothes that were not ever intended for use while tractor-ing.
Some that was fun and I now have a bushel (A REAL APPLE TERM, APPARENTLY, not something just in old timey songs, who knew) of apples in my fridge. I have eaten two of them.
I also still have applesauce from my LAST apple endeavor.
I am awash with apples.
Soooo, if you, like me, you made applesauce a few weeks ago, served it with pork chops, then let it languish in your refrigerator, then picked a bushel of apples because you don’t plan ahead or think things through, you need a way to use some apples up.
Martha, wonderful Martha, suggests Applesauce Pancakes. They are great. They are also not those terrible pancakes you read about that are like OH JUST PUT APPLESAUCE INSTEAD OF BUTTER NO ONE WILL KNOW. No. Everyone knows. Everyone can taste that deceit. No one wants applesauce instead of butter and eggs, it makes your baked goods taste like sadness.
THESE pancakes have butter, eggs, AND applesauce. They are delicious, they are dense. There is a hint of apple. They are made just like regular pancakes, but with applesauce.
Apparently I threw away our syrup when we moved, so I opted for Martha’s serving suggestion. BEAR WITH ME, this sounds very strange. But – you take a pancake, layer it with sour cream. Add a pancake, layer it with applesauce. Repeat.
I was a little skeptical of the sour cream so I added about a tablespoon of sugar to it. That was good but not necessary. The combination is really good. It’s sweet and tangy and fallish, more like eating a fancy dessert than a nice fall Sunday morning breakfast. It’s sort of German tasting, the applesauce pancakes with sour cream and applesauce.
- I cut the recipe in half because there are only two people living in my house. They’re pretty filling.
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons coarse salt
- 2 large eggs
- 2 cups milk, room temperature
- 3/4 cup Martha’s Pink Applesauce, plus more for serving
- 4 tablespoons unsalted butter, melted, plus more for griddle
- Sour cream, for serving
Whisk together flour, sugar, baking powder, and salt in a bowl. Add eggs, milk, applesauce, and butter; whisk just until combined (batter should be slightly lumpy)
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 until golden brown on underside, about 3 minutes more. Repeat with remaining batter, wiping griddle clean and lightly buttering between batches.
Layer sour cream and applesauce between pancakes; serve with more of each on the side.