Applesauce Pancakes Friday, March 2, 2018 Early at John T. O’Conner Center


2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons coarse salt
2 large eggs
2 cups milk, room temperature
3/4 cup unsweetened apple sauce, plus more for serving
4 tablespoons butter, melted, plus more for griddle


Sour cream, for serving
Whisk together flour, sugar, baking powder, and salt in a bowl. Add eggs, milk, applesauce, and butter; whisk just until combined (batter should be slightly lumpy). Heat a griddle or cast-iron skillet over medium heat. Brush lightly with butter. Working in batches, pour batter onto griddle 1/2 cup at a time, spacing pancakes 2 inches apart. Cook until bubbles appear on top and edges are slightly dry, 2 to 3 minutes. Flip and cook until golden brown on underside, about 3 minutes more. Repeat with remaining batter, wiping griddle clean and lightly buttering between batches. Layer sour cream and applesauce between pancakes; serve with more of each on the side. By the way, they are good with syrup as well