Hannah's Recipes: Buttermilk Applesauce Pancakes

Thursday, April 10, 2008

Buttermilk Applesauce Pancakes

Source: Coby M., modified

Serve with butter, applesauce, cinnamon, and maple syrup.

1 C. applesauce
2 eggs
1/2 t. vanilla flavoring
1 C. buttermilk
1 t. cinnamon
2 C. flour
Dash salt
Dash nutmeg
2 T. baking powder

Combine dry ingredients. Add wet ingredients and stir until mixed well. Use ¼ cup scoop for batter and fry on buttered griddle.

4 comments:

Anonymous said...: Mmmm! Delicious, satisfying pancakes! Mine turned out fluffier; it was funny. It is two tablespoons of baking powder, right? Perhaps it happened because I used a pan and oil for frying (we don't have a griddle).

This is a really great photo. So much detail! I love how you arranged everything--the basket of apples and the sliced one, the little pad of butter on top of the stack of pancakes, the checkered tablecloth. The sprig of green--is that mint? Cute! =) I love it!

Oh--and I love the picture of you and Lydia at the bottom of your page. =) Did you notice the colors you were two wearing? Purple, green, and red look so cute together. =D; July 1, 2008 at 10:52 PM
Hannah said...: Naomi, yes, it is two tablespoons of baking powder. I made these pancakes yesterday, and when I saw that I could hardly believe it called for so much. I checked the original recipe card, and that's what it said, so it must be right. Anyway, they didn't taste bad or anything. I just love these pancakes!

The greenery is mint; I grow it in my flower garden. I thought the picture needed something more, and that just did it! =)

Yeah, I did notice the colors in that photo. I wasn't really prepared to have a picture taken, but when Lydia saw what we were wearing she wanted to, so I just smiled and hoped I didn't look like a mess. =D; July 2, 2008 at 9:13 AM
Unknown said...: Hello, I love your blog. I am a homemaker mother of 2 daughters in Warren, MI. I garden and can pickles, tomatoes & applesauce. Found your site while looking for graphics for my canning jars. "Borrowed" some, but not to sell - they will just make my jars look pretty. Sent your pancake recipe to a friend. Looks delicious, will try this weekend. We are both Christian - like your site. Looking forward to more recipies. Would you mind if I shared a few of mine? I have a great muffin recipe I just made up last Sunday for breakfast.; September 11, 2008 at 4:26 PM
Hannah said...: Thanks so much!
Canning sounds neat.
I love the country clipart too; I found it under “freebies” on various websites. A while ago I found free country clipart labels for canning jars. If you are interested go to this link: http://www.countryclipart.com/countrylabels.htm
I don’t mind if you share some of your recipes. I love trying new recipes out! You can send them to this email address: missmouse1988@gmail.com
If you send me your name I’ll give you the credit for the recipe, as I have done with others, when I post it.
God bless, Hannah; September 12, 2008 at 10:01 AM

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Welcome to Hannah's Recipes!

Hannah’s Recipes is a collection of great recipes my mom has always made, ones that I’ve received from family and friends, and recipes submitted by kind folks who visit this blog.

I hope you find these recipes tasty. Many of them are my favorites and are both delicious and nutritious. Our family can’t eat foods containing sugar, so many of the recipes are made with supplemented sweeteners, such as honey or fructose. If the recipe originally called for sugar you will find the measurements for that as well as other sweeteners. I hope this helps those who have dietary restrictions as well as those who do not.

ENJOY! And God bless as you prepare food for you and your family."Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God."1 Corinthians 10:31

From One Cook to Another

FLUFFLY EGGS: For light and fluffy scrambled eggs, use water instead of milk.

FREEZING PIES: You can freeze either baked or unbakes fruit pies. For unbaked pies, wrap tightly and put in freezer. The pie will take longer to bake (possibly twice as long as the normal baking time). Baked pies should be cooled completely first, then put it in the freezer uncovered. When it's completely frozen, wrap the pie tightly or put in a plastic freezer bag and pop it back in the freezer. Frozen baked fruit pies will keep up to 4 months. (Do not freeze custard or cream pies.)