Want an easy, delicious pancake recipe that takes only minutes to prepare? This great dish, from Pioneer Woman, is a breeze to prepare and the results are terrific.
While you can mix the ingredients for these pancakes by hand, I found that using my blender made things so much easier! Plus, all of the dry ingredients were perfectly incorporated into the liquids. I ended up with a lump-free batter.
Pancakes are so easy to make using an electric griddle. With no pan edge to work around you can flip the cakes so easily, you will feel like a cooking pro. Because the griddle offers a large, evenly heated surface, you end up with a beautifully browned pancake every time.
Toppings
Have you ever got into an argument with someone about what to put on a pancake? Some claim to be purists and insist only on maple syrup (pure, no artificial flavoring). Others claim that syrup is the worst topping for pancakes, you should use fruit or fruit compote. Yet others demand powdered sugar and melted butter.
There is no wrong answer when you are picking a topping for these pancakes. A dollop of applesauce works well, apple or maple syrup are excellent toppings. Apple is such a versatile flavor, you can top these pancakes with just about anything.
Ingredients
Applesauce6 pounds mixed apple varieties (Gala , Honeycrisp , Golden Delicious) peeled cored and cut into eighths
1 cup apple juice or water
½ lemon, juice
½ cup light brown sugar
1 tsp cinnamon
Pancakes
3 cups cake flour
3 Tbsp sugar
2 Tbsp baking powder
1 tsp salt
2 ½ cups milk, plus more if needed
2 cups applesauce, recipe follows
1 Tbsp vanilla
¼ tsp cinnamon
2 eggs
Butter, for cooking and serving
Maple syrup, warmed, for serving
Directions
Making The Applesauce
1. 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.
2. Purée the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate. Yield: 6 to 7 cups.
3. Cook’s Note: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
Making The Pancakes
1. In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.
2. In a separate bowl (this is where I use my blender), 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 easy to pour and lump free.
3. 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.
4. Top with butter and drizzle with warm maple syrup.
Chris' Cooking Blog 