| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Brandname |
4 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Sugar |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Grated apple |
| 1/4 |
c |
Chopped pecans |
| 1 |
c |
Milk |
| 3/4 |
c |
Apple Sauce |
| 2 |
tb |
Margarine or butter; melted |
| 1 |
|
Egg |
| 1 1/2 |
c |
Apple Sauce |
| 1/4 |
c |
Maple-flavored pancake syrup |
INSTRUCTIONS
MAPLE-APPLE SYRUP
Heat skillet or griddle to 325F.
In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon,
salt, apple and pecans; blend well.
Add milk, 3/4 cup apple sauce, margarine, and egg. Mix until large lumps
disappear. Pour batter into hot skillet to form pancakes. Turn when edges
look cooked and bubbles begin to break on surface.
In medium saucepan, combine 1 1/2 cups apple sauce and syrup. Heat over low
heat until hot. Serve warm over pancakes.
Notes: Pantry: Mott's Regular Apple Sauce. Satisfy hearty appetites with
these wholesome pancakes. Serve with crisp bacon strips and fresh fruit.
>Hanneman/Buster 1998-Apr
Recipe by: Motts Applesauce www.motts.com
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 18,
1998
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