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Applesauce Pancakes with Apple Cider Syrup

Applesauce Pancakes with Apple Cider Syrup

Posted on Sunday, November 7, 2010 in Fruit, Gruntworthy for Guys, Kid Friendly, Sauces, Jams, and Condiments, Veggie Dishes Everyone Loves

Other than my most recent pumpkin seeds recipe, it’s been a little while since my guy’s given any of my kitchen creations a grunt, let alone two. I know he tends to be a bit stingy with his grunts – they’re reserved for only what his dude-ly palate finds the best of the best. Still, I was starting to get a little pouty – give something a grunt already, man!

So when he gave Applesauce Pancakes with Apple Cider Syrup not just one, but two grunts up, I felt like I’d won a little prize.

Hey, it’s the little things.

These surprisingly fluffy little pancakes have a nice subtle apple flavor enhanced by cinnamon, vanilla, and nutmeg. The syrup, on the other hand, packs a serious apple wallop with caramel-like overtones. Together: Apple breakfast nirvana, worth a coveted Two Grunts Up. Victory is mine, and I didn’t even have to put bacon in it!

Applesauce Pancakes with Apple Cider Syrup
 
Prep time
Cook time
Total time
 
Applesauce Pancakes? Oh yeah. Apple Cider Syrup? Oooooooh yeah. Kid-friendly and gruntworthy, this Applesauce Pancake recipe is easy to whip up, and is absolutely delicious, especially topped with the also-easy Apple Cider Syrup.
Author:
Recipe type: Breakfast
Yield: 15 4-inch pancakes
Ingredients
  • Syrup
  • 1 cup brown sugar
  • 2 cups apple cider
  • 1 or 2 cinnamon sticks
  • Pancakes
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (substitute another cup of all-purpose flour if you want)
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon (or a hefty pinch) ground nutmeg
  • 1¼ cups milk
  • 2 eggs
  • ⅔ cup applesauce
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted unsalted butter
Instructions
  1. Make the syrup. Over medium heat in a medium saucepan, combine the cider and brown sugar, then add the cinnamon stick. Bring to a boil, then reduce heat to medium low and continue simmering, stirring occasionally, for about 30 minutes until the mixture is reduced by about ⅔. Remove from heat and let cool (it will thicken as it cools).
  2. Make the pancakes. In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, and nutmeg.
  3. In a medium bowl, mix together the eggs, milk, applesauce, and vanilla. Stir in the melted butter.
  4. Stir the wet ingredients into the dry ingredients, just until well-incorporated. Do not overmix.
  5. Pour batter by ¼ cupfuls onto a griddle heated to 350 degrees (or a pan on the stove on medium to medium-high heat). The batter will be somewhat thick – you may have to spread it around a bit with the measuring cup after you pour it. Don’t fret if they’re not perfect circles – rustic is always good! Cook until browned by both sides, and pancake is cooked through.
  6. Serve with Apple Cider Syrup.

Originally published on The Hazel Bloom November 7, 2010. Updated and posted on Kitchen Treaty November 5, 2012. More about this

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Sweet Spiced Crock Pot Apple Butter

Sweet Spiced Crock Pot Apple Butter

Posted on Saturday, November 6, 2010 in Food, Fruit, Sauces, Jams, and Condiments, Vegetarian, Veggie Dishes Everyone Loves

Apple butter is essentially applesauce cooked (and cooked and cooked) until it’s a beautiful spreading consistency. This apple butter recipe, Sweet Spiced Crock Pot Apple Butter, starts with whole spices, orange juice, and fresh Washington apples. It makes a phenomenal spread for toast, muffins, pancakes, and even this savory sweet dip.

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Fourth of July Sangria

Fourth of July Sangria

Posted on Friday, June 25, 2010 in Drinks, Entertaining, Food, Fruit, Holidays

I’m kind of into the dorky over-the-top holiday themed stuff.

I know I’m a dork. I own it, for the most part. Sometimes I think it would be cooler to be, well, cool – but then I look in the mirror or hear the words coming out of my mouth and I laugh at myself. I am what I am. May as well embrace it.

But enough about me. How about America, and freedom, and liberty, and justice for all? And how about celebrating the day of independence with a tasty, dorkily themed beverage like Fourth of July Sangria?

That’s right, my friends. We’ve got a nice refreshing white sangria with star fruit. And strawberries and blueberries and wine and deliciousness and good times. So how about getting dorky with me for your very own Fourth of July celebration? Jump on in to the uncool pool with me. The water is, actually, pretty fine.

Fourth of July Sangria

Serves 4-6

Ingredients:

  • 1 bottle dry white wine (I use pinot grigio, sauvignon blanc would probably work nicely as well)
  • 1 1/2 cups strawberries, hulled and halved
  • 3/4 cup blueberries
  • 1 medium star fruit, sliced
  • 15 maraschino cherries
  • 1/2 cup pomegranate schnapps
  • 1/4 cup sugar
  • Club soda

Directions:

  1. Add the strawberries, blueberries, star fruit, and cherries to a pitcher.
  2. Pour in the wine and the pomegranate schnapps.
  3. Gently stir in the sugar.
  4. Cover and let sit in the refrigerator for at least 6 hours – or, preferably, overnight.
  5. To serve, fill a glass about 2/3 of the way full with ice cubes. Pour the sangria in about 2/3 full, and add a few pieces of the fruit. Top off with club soda.

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Rhubarb Crisp with Cinnamon Ice Cream

Rhubarb Crisp with Cinnamon Ice Cream

Posted on Wednesday, April 21, 2010 in Dessert, Food, Fruit, Vegetarian

My grandmother, or “Gran” as we called her (but never “Granny,” mind you, as that sounded far too old for her tastes), had the most wonderful garden. As a child, it was nice, sure … but unremarkable to me in the way that whatever we grow up with, no matter what it is, is simply the norm. Conversely, as an adult, now I look back and remember her garden in that larger-than-life way that we adults sometimes remember scenes from our childhood.

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