I am such a freakin’ dork sometimes. I seriously thought rhubarb applesauce was a groundbreaking idea I came up with all on my own.
It started with a couple of ragged red delicious apples sitting on the kitchen counter alongside a pile of rhubarb my mom sent home with me. I thought to myself, gee, huh, applesauce made with rhubarb would be all pink and pretty! Rhubarb! In applesauce! I’m brilliant. So I threw the apple, some hunks of rhubarb, a sprinkle of sugar, a cinnamon stick and some water in a saucepan and let it simmer awhile.
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
Author: Kitchen Treaty
Recipe type: Breakfast
Yield: 15 4-inch pancakes
- 1 cup brown sugar
- 2 cups apple cider
- 1 or 2 cinnamon sticks
- 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
- 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).
- Make the pancakes. In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- In a medium bowl, mix together the eggs, milk, applesauce, and vanilla. Stir in the melted butter.
- Stir the wet ingredients into the dry ingredients, just until well-incorporated. Do not overmix.
- 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.
- 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