Apple Pancakes & Chunky Apple Sauce.

My favorite thing to do with pancake mix is add things to it. Now that fall (maybe even winter) is upon us I have been adding in apple. And in this case - apple and cinnamon chips. But not just any apple or cinnamon chips - homemade apple sauce and amish store mini cinnamon chips. No real recipe for the pancakes - add as much or as little as you'd like!

Chunky Apple Sauce

(adapted from Taste of Home)

8 cups apple (peeled and cut into apple-pie like slices)

1/2 cup packed brown sugar

2 teaspoons vanilla

1 teaspoon ground cinnamon

In a roaster over, combine all ingredients. Cover and cook on medium heat - stirring occasionally for 35 minutes (or until apples are tender). Remove from heat, mash the apples using a potato masher until desired consistency. (We like ours on the chunky side.) Separate into containers and freeze for long-term storage.

Ok, so we make a HUGE roaster full of this. If you make the recipe above you may not have to freeze much, if any.

Suggestions for eating:

Plain - warm or cold

On ice cream - warmed up and with caramel

In pancakes

And any other way you can think of!!

Banana Pancakes

Do you have some ripe bananas lying around? You'll want at least two... to make some banana pancakes! The banana flavor is just right - not too much, but not too little...

Here is an absolutely delicious and super easy recipe for banana pancakes...


Banana Pancakes

1 cup flour
1 Tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 Tablespoons oil
2 ripe bananas

Combine beaten egg, milk, oil and bananas. Add dry ingredients. Mixture will be a bit lumpy. Coat skillet with cooking spray and cook.


I told you it was simple. :)

I made these pancakes in the middle of the afternoon because I decided I needed to use up some of my ripe bananas. I tried one, to be sure they were delicious and then cooled and froze the rest to leave in Eau Claire for Lucas because very soon he will be fending for himself, as I will be home (in Mosinee) for my practicum. They froze very well; I cut wax paper squares to separate each of them. I also took one out of the freezer and reheated in the microwave to make sure they would still be delicious and it turns out that they were! So, Lucas will at least be able to eat a good breakfast for a few days even if I'm not there to cook for him. :)

JOYful Pancakes.

Baker extraordinaire, Joy the Baker, recently shared a recipe for Oatmeal Cookie Pancakes. These little gems are amazing! She posted them on the 17th; today is the 28th and I've already made them twice.

Below is Joy's recipe with commentary on how I added my personal touch to the pancakes.

Oatmeal Cookie Pancakes
makes loads of pancakes, enough for four people
2 eggs
1 1/2 cups flour
heaping 1/2 cup old fashioned oats
2 tablespoons brown sugar (if you like sweet, go with 2 HEAPING tablespoons)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
healthy pinch of freshly ground nutmeg
2 cups buttermilk (once I used "sour milk" - milk with lemon juice; second time I used buttermilk...I think either will do just fine!)
1 tablespoon pure maple syrup (in my sweet madness I used 2 tablespoons)
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract
1/2 cup golden raisins (I opted for no raisins, but plan to incorporate my homemade chunky applesauce the next time I make these. I am also considering adding blueberries or craisins. I also have an urge to put some butterscotch chips in there, but that might make them too sweet??)
oil or cooking spray (for cooking)

Step 1: In a large bowl beat eggs. Add buttermilk, butter , maple syrup and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Fold in raisins and let batter set for a few minutes.

Step 2: Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough.

Step 3: Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.

Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.