6 pounds apple varieties mixed cored peeled cut into eighths (Gala, Honeycrisp, Golden Delicious)
1 cup apple juice
2 tablespoons double-acting baking powder
6 servings butter for cooking and serving
3 cups cake flour
0.3 teaspoon cinnamon
1 teaspoon cinnamon
2 eggs
0.5 juice of lemon
0.5 cup brown sugar light
6 servings maple syrup warmed for serving
2.5 cups milk plus more if needed
1 teaspoon salt
3 tablespoons sugar
1 tablespoon vanilla
Equipment
food processor
bowl
frying pan
whisk
blender
Directions
Watch how to make this recipe.
In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.
In a separate bowl, whisk together the milk, Applesauce, vanilla, cinnamon and eggs.
Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be pourable.
Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle.
Top with butter and drizzle with warm maple syrup.
Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted.
Add the cinnamon and stir through.
Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
