I really, really need to grow some rhubarb. This is something I’ve been telling myself for years now. Lack of planning coupled with a little fear (the leaves are poisonous and I’ve got a dog that likes to chomp plants) means no rhubarb for me.More
When my guy really, really likes a recipe, he gives it grunts. Sometimes one, sometimes two, and on the very rare occasion, three.
I like when my guy gives my recipes grunts. What can I say – I get a certain sort of satisfaction out of it. One grunt makes me smile. Three and I practically jump into the air. Just call me a 50s housewife, I don’t care.
Wait. I just realized you guys might be imagining actual grunts. And now I’m imagining him making actual grunts over food too. And giggling.
No no. Metaphorical grunts. They’re sort of like giving a recipe stars, but in a manly way.
This recipe didn’t quite make it to the coveted three-grunt club, but! It was super, super close.More
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!
- 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 thisMore