Cinnamonapplesaucepancakes Recipes

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 dry ingredients, then add remaining ingredients and beat together.
• Pour the batter onto a hot, lightly oiled griddle or skillet. Cook until pancakes have a bubbly surface and slightly dry edges (2-3 minutes). Turn pancakes. Cook for an additional 2-3 minutes until golden brown.
• Note: For waffles, add 3 TBSP oil to the batter.

Steps:

• In a bowl, whisk together first four ingredients. In another bowl, whisk together eggs, milk, honey and oil; add to dry ingredients, stirring just until moistened. Stir in apple. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.

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:

• Combine flour, oats, brown sugar, baking powder, cinnamon, and salt in a large bowl.
• Whisk milk, eggs, and applesauce together in a separate bowl; stir into flour mixture until batter is smooth.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Steps:

• Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
• Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.

Steps:

• In 6-quart stockpot or Dutch oven, place all ingredients. Heat to boiling, stirring occasionally. Reduce heat to low; cook uncovered 30 to 40 minutes, stirring occasionally, until apples are tender.
• Remove from heat; discard lemon peel and cinnamon sticks. Let apple mixture cool slightly, about 10 minutes; puree in a food processor, blender, or mash with a potato masher. Serve warm or cover and refrigerate until ready to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C) or to temperature indicated on cake mix package. Line 24 muffin cups with paper liners.
• Pour cake mix into bowl and add 2 teaspoons cinnamon. Prepare cake batter (with vegetable oil and eggs) according to package directions.
• Fill muffin cups 2/3 full, and bake according to package directions (typically 18 to 21 minutes) or until a toothpick inserted into the middle of a cupcake comes out clean.
• Remove muffin pans from the oven, and allow to cool.
• Cut a plug about 1-1/2" inches long and 3/4 inch in diameter out of the center of each cupcake. Fill the opening with about 2 teaspoons applesauce or enough to fill hole.
• Beat together the confectioners' sugar, cinnamon, and milk until mixture can be drizzled. If too thin, add more sugar; if too thick, add more milk. Drizzle icing over top of cupcake. Sprinkle with chopped pecans. Allow icing to dry before serving.

Steps:

• In a large bowl, whisk together pancake mix and cinnamon.
• In another bowl mix eggs, applesauce, lemon juice and milk.
• Add to dry ingredients and mix well.
• Lightly oil a griddle or skillet.
• Pour about 1/4 cup batter onto griddle and brown on both sides.
• Serve with syrup, butter, powdered sugar and/or lemon!

Steps:

• In a large bowl, mix together the baking soda, flour, baking powder, brown sugar, salt and cinnamon.
• In another bowl, whisk together the eggs, buttermilk, sour cream and melted butter; add to the flour mixture and stir JUST until the flour is moistened.
• Stir in the grated apple.
• Drop a scant 1/4 cup of batter onto a hot lightly greased griddle.
• Cook, turning once until golden brown.

Steps:

• Preheat oven to 350 degrees F.
• In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
• In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out, and dust with powdered sugar.

Steps:

• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined. In a lightly greased electric skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup.

Steps:

• Combine cooked rice, milk, applesauce, egg, coconut oil, and vanilla in a medium-sized bowl. Whisk until well combined.
• Combine remaining pancake ingredients and stir into the brown rice mixture until well blended.
• Heat a large nonstick skillet (sprayed with vegetable spray) over medium heat. Pour batter into skillet, about 1/4 cup per pancake.
• Flip after 2-3 minutes or when edges start to turn golden and bubbles begin to appear on surface.
• Cook another 1-2 minutes on second side until golden.
• Top pancakes with butter mixture and cooked apples, if desired.

Steps:

• Combine pancake mix and cinnamon. Add applesauce and water; stir just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup and butter.