Dees Applesauce Sour Cream Pancakes Recipes

Steps:

• Sift baking soda, flour, and salt together.
• Add milk, applesauce, eggs, and sour cream; stir together.
• Cook on a skillet sprayed with Pam.
• Tilt pan like making a crepe so pancake is thin.

Steps:

• 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.

Steps:

• Grate the sweet potatoes and onion on the coarse holes of a box grater directly into a large bowl. Add the flour, thyme, paprika, eggs, 1 teaspoon salt and a generous grinding of pepper. Mix well to combine.
• Heat about 1/2 inch of vegetable oil in a large nonstick or cast-iron skillet over medium heat. The oil is ready when you stick a shred of sweet potato in and it sizzles immediately. Scoop out the batter with a 1/3-cup measure and press firmly into thin patties, about 4 inches in diameter and about 1/4 inch thick. Set the patties on a parchment-lined baking sheet. You should have 8 to 10 patties.
• Slide as many patties as will fit comfortably into the oil. Fry the patties until cooked through and golden brown on both sides (flip carefully with a spatula and fork or spoon to help guide them without splashing the oil), 3 to 4 minutes per side. Drain on a paper towel-lined baking sheet. Repeat with the remaining patties. (You can keep the first batch warm in the oven at 250 degrees F, if you like, while you cook the rest.) Season with salt while still warm.
• To serve, combine the sour cream and dill in a small serving bowl. Serve the warm pancakes with the dill sour cream and a dish of applesauce.

Steps:

• 1. To make the applesauce in medium pan, mix the apples, 1/4 cup water, 2 Tbsp. sugar the lemon zest and juice and the cinnamon stick. Bring to boil over medium heat, stirring occasionally to dissolve the sugar. Cover and reduce the heat to medium low. Cook,stirring occasionally til apples become tender and break down into a sauce, about 15 minutes. Taste and stir in more sugar if desired. Remove cinnamon stick. Set aside. To make the pancakes, preheat oven to 200. Line a rimmed baking sheet with wire rack. Line another rimmed baking sheet with paper towels. Using a food processor fitted with the shredding dish, or the large holes of a box grater, shred potatoes, then the onion. handful at a time, squeeze the potato mixture to remove as much moisture as possible, reserving the liquid in a small bowl and transferring the squeezed potato mixture to larger bowl. Don't be concerned if potatoes discolor. Let liquid stand for a couple of minutes. Pour off and discard the reddish liquid, reserving the potato starch in bottom of bowl. Scrape potato starch into the shredded potato mixture. Add the eggs, bread crumbs, 1 tsp. salt and 1/4 tsp. pepper. Mix well. Pour oil to a depth of about 1/4 inch into large heavy skillet and heat over medium high heat til oil shimmers. For each pancake, spoon about 1/4 cup of the potato mixture into oil and spread into a round. Cook til bottoms are golden brown, about 2 1/2 minutes. turn the pancakes and cook the other side are brown, about 2 1/2 minutes more. Transfer to rack and keep warm in oven. Repeat til all potato mixture is used, adding more oil as needed. Just before serving, transfer pancakes to paper towels lined baking sheet to briefly drain. Serve at once with applesauce and sour cream on the side. Garnish with green onions if desired. Makes 4 servings.

Steps:

• Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
• In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
• In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
• Pour into flour mixture and stir just until mixed.
• Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
• Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
• Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

Steps:

• 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.

Steps:

• In a large bowl, combine flour, sugar, baking soda, salt and cinnamon.
• In a medium bowl, combine apples, sour cream, egg and vanilla.
• Mix well.
• Add apple mixture to dry ingredients.
• Stir until just blended.
• Lightly grease griddle or large skillet with butter or Pam.
• Heat griddle to 350-375 degrees, or heat skillet over medium heat.
• Pour heaping 1/2 cup batter onto griddle and cook until bubbles form and tops look dry. (The time to cook may vary depending on how large you make your pancakes) It took mine about 10-15 minutes on each side using 350 degree).
• Turn pancakes and cook until golden brown on bottom.
• Serve with your favorite syrup and enjoy.

Steps:

• In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• Combine flour, baking powder, salt, sugar, and baking soda in a large bowl.
• Whisk to blend.
• Combine eggs, oil, sour cream and buttermilk.
• Stir into flour mixture until smooth.
• Spoon about 1/3 cup batter per pancake onto nonstick griddle or skillet that is ready to cook on.
• Turn when tops are covered with bubbles and edges look cooked.
• Cook until browned.
• Serve with your favorite syrup.

Steps:

• Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.
• Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!
• In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!
• Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.
• Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!