For some reason, I don’t usually care about applesauce. I bought a jar while my boyfriend was sick once and it expired, untouched after he recovered. Maybe it is because it has baby food texture or that I miss the crunch from a real apple. Still, I decided to go ahead and make my own, following the recipe from the Bon Appetit food cleanse, and it was worth it! Unlike the applesauce from the store, this one is chunky, not like baby food Also, it is sweetened with maple syrup, which gives it a nice flavor. I decided to use it on these Greek yogurt pancakes, for a slightly healthier weekend brunch
Ingredients (serves 2, plus leftover applesauce):
- 5 Fuji apples (makes 1 1/2-2 cups applesauce)
- 2 Tbsps maple syrup (I used Trader Joe’s organic, Grade B)
- pinch of salt
- lemon juice (from ~1/2 lemon)
- 1/2 cup flour
- 1 Tbsp sugar
- 1 tsp baking soda
- pinch of salt
- 1 cup greek yogurt
- 2 eggs
- 1/2 tsp vanilla extract
- 4 Tbsps milk
I made this the night before and stored it in an airtight container in the fridge until ready to use.
Now, moving on to the pancakes: place greek yogurt, flour, salt and baking soda in a medium mixing bowl.
Warm up butter or vegetable oil in a large skillet over medium heat. Using a 1/2 cup, drop batter into the skillet. Cook for 1-2 minutes (until bubbles form on the surface), then flip and cook for 1.5 – 2 minutes more.
While not as fluffy as the buttermilk pancakes, these were pretty tasty. They had a refreshing tart taste from the yogurt that went very well with the sweet mapley applesauce
While, I may not buy applesauce anytime soon, I will definitely make my own again. I am thinking about using tarter apples to get a less sweet applesauce. I know I could choose not to use the maple syrup, but I am not willing to give up the flavor it adds to the applesauce