Kate's Whole Wheat Pancakes W/ Spiced Applesauce Maple Syrup
photo by Garden Gate Kate
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
4 pancakes
ingredients
-
HEARTY WHOLE WHEAT PANCAKES
- 1 egg
- 1 tablespoon brown sugar
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons canola oil, plus more for skillet
-
SPICED APPLESAUCE MAPLE SYRUP TOPPING
- 3⁄4 cup unsweetened applesauce
- 6 tablespoons pure maple syrup
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
-
VARIATION
- walnuts (See Step 4 below) or pecans (See Step 4 below)
directions
- HEARTY WHOLE WHEAT PANCAKES: Beat egg with whisk until fluffy. Add sugar and whisk until combined. Add milk, vanilla, and oil and whisk until combined. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to egg mixture. Stir until combined but do not over mix. For thinner pancakes, stir in additional ¼ cup milk. Allow to rest 4 minutes to rise. Meanwhile, make Spiced Maple Applesauce Topping.
- SPICED APPLESAUCE MAPLE SYRUP TOPPING: In a small saucepan, combine applesauce, maple syrup, cinnamon, nutmeg, and butter. Cook over medium-low heat until bubbling. Reduce to low heat and simmer, uncovered, stirring occasionally, while cooking pancakes and eggs. Transfer to small gravy bowl. Serve hot.
- TO COOK PANCAKES: Grease skillet with oil using basting brush keeping extra oil handy as needed over medium heat. When skillet is warm lower heat to medium low heat. Pour ½ cup of batter into greased skillet in a circular shape and evenly spread the batter with the back of a spoon for even cooking. Flip when lightly golden and bubbles just begin to break. Turn and cook other side until golden brown. Repeat with remaining batter making 4 pancakes total. Serve with Spiced Applesauce Maple Syrup Topping. Note: if you prefer smaller pancakes use ¼ cup batter and make 8 pancakes total.
- VARIATION: A ½ cup walnuts or pecans can be added either to the Hearty Whole Wheat Pancake batter or to the Spiced Applesauce Maple Syrup Topping as desired for extra crunch.
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RECIPE SUBMITTED BY
Garden Gate Kate
United States
<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>