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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!
Kim,
Are you in Utah? If so, I'm pretty sure I got mine at Maceys. It has been a number of years since then. (I don't go through it very fast!) But I would check there.
Good luck! I hate it when I can't find something I'm in need of. Last weekend I went to 3 different pharmacies looking for Citric Acid. I never could track any down and had to make my Citrus Water without it!
Hope you and pretzel salt become acquaintances sooner than later!
~Jamie
Yup, sure am. We have a lot of friends in common. Katherine Rose is the one who turned me on to your blog. I'll be making chicken chow mein tomorrow for dinner and HOPEFULLY pretzels if I can find the dang salt. 🙂 I think my mom gets her citric acid from Orson Gygi (if that's even how you spell it) when she makes her lemon water. 🙂
Oh, and what “section” did you find it in? I checked the baking/spice aisle at Harmon's and Smith's. I kept meaning to ask a store employee but forgot. 🙂
Kim,
I think I remember the salt being with the large containers of seasonings, on the baking isle. It seems Maceys has a brand of seasonings that aren't available in other stores. The containers are big and have a red lid on the top. I just pulled mine out of the cupboard and the brand name is “Grandma's Country”. They have a lot of great seasonings, and come in large quantities so they last a long time.
Katherine Rose is a hoot! She is kind to have passed on the word about this blog. Love her.
Have a great night! And thanks for the tip about Citric Acid. I will try Orsen Gigi. (Can't say I have the right spelling either!)
~Jamie
Thanks Jamie!
I made this syrup this weekend with french toast, strawberries, and whipped cream. Yum! I still have a bunch left over in my fridge, and I'm trying to figure what else I can put it on. So far it's pretty good for apple dipping 🙂 I think I'll try your apple pancakes too. Thanks Jamie! And thanks to Angela for sharing your “secret recipe” too! 🙂
You shop at Maceys! Bless you!!!
All I can say is I will be steeling this recipe, Don't worry I will give credit where credit is due!!!
What size can of evaporated milk?
Anonymous,
You use a 12 oz. can. Hope it turns out great!
~Jamie