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Original recipe from my friends at Deals To Meals.
Ingredients
- BUTTERCREAM SYRUP:
- 1/2 C butter
- 1 cup sugar
- 1/2-3/4 can evaporated milk (can be substituted with buttermilk for a different, yet yummy taste)
- 1 tsp vanilla
- PANCAKES:
- WET INGREDIENTS:
- 1 C milk
- 1/2 C water
- 1/2 C applesauce
- 1 T lemon juice
- 2 eggs
- 1 apple cored and grated
- 4 T oil
- DRY INGREDIENTS:
- 2 T sugar
- 2 t baking powder
- 1 C white flour
- 1 C wheat flour
- 2 t cinnamon
- 1/2 t nutmeg
- 3/4 t salt
- 3/4 t baking soda
Instructions
BUTTERCREAM SYRUP: 1. Place the butter in a medium sized sauce pan and melt over medium high heat. 2. Add the sugar, whisking to combine. 3. Add the milk and stir to combine. Allow it to come to a boil, and simmer for 10-15 minutes or until thickened slightly. 4. Add the vanilla and stir. PANCAKES: 1. Whisk together the wet ingredients until smooth and combined, making sure the egg has incorporated. 2. In a separate bowl, toss together the dry ingredients. Add the dry to the wet and stir just until combined. 3. Heat a large griddle up over medium high heat and pour 1/4 C of batter into circles on the griddle and cook until bubbles form along the top of each pancake. Flip and cook on the other side until golden brown. Serve with the syrup and enjoy!
Made this syrup last week…super yummy change of pace for my pancake and waffle-loving family! What's the best way to store this syrup though? I currently have it in a rinsed out regular syrup bottle, but I noticed it thickens up at room temperature (as butter does). Is that normal? So I just warm it up each time we want to use it?
Jae,
I have to admit, I have never tried to store any leftovers. My family always eats the whole batch. (Should I be admitting that?)
However, I would suggest storing it in the fridge actually. I don't know how long canned milk will last without being refrigerated. Then just heat it up again when you need to use it.
Thanks!
~Jamie
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and find something like this, reminds me of that ''How to make a dinner for a romantic…'' by Elsa Thomas,
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James Maverick ([email protected])
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I ADORE your blog. I subscribe to it and have tried several yummy recipes. Sunday morning I tried the butter cream syrup. OMG!!! We all were in heaven. It tasted like a creamy, buttery, caramel dream. I saved the left overs and drizzled it over ice cream later that afternoon. Thank you so much for your brilliant recipes and ideas. My family depends on them!
Thanks for the recipe! It was a hit with the whole family!
I love this recipe and have made it several times. It also works well to use 1 1/2 cups milk and blend a generous cup of whole wheat kernals to start the recipe off – then omit the flour later. Sometimes I need to add a little bit of regular flour at the very end to get the right consistency but I love adapting this to a blender wheat apple pancake recipe. I just blend the apple up with the wheat as well without grating it.
Thanks for all your great recipes!
wgat do I use instead powerded Milk NEVER HAVE NEVER WILL uSE ITI want to make these yummy pankaces, so hopefullu tyou have a sugestion, I LOVE your recipes ypor Blog and most of all uouyou are a crock ofr a wonderwoman, keep all the yummy recipes coming, klove love them, god bless yo
OR HOW DO i SUBSITTUDE THE POWDERED MILK IN THESE aPPLE PANCAKES. THANK YOU A 10000 TINES
Hi there Ella,
Thanks for your question. If you want to use regular milk, I would omit the powdered milk and the 1 1/2 C water. Instead add 1 C milk and 1/2 C water and you should be all set. Best of luck to you!
~Jamie