Applejacks

I mentioned Applejacks in my last post (not the cereal). We had these at Twin Gables Cafe when we were visiting some family recently. Everyone loved them, and they were so simple that I decided to try making them at home.

I made the apple filling the day before (recipe to follow).

Then I made big, fluffy, double-sized pancakes. (recipe to follow)

Take one pancake & load it up with apple filling.

Roll it, flip it & sprinkle with powdered sugar.

I kind of like this alternative to maple syrup. We usually have pancakes once a week. Ok, twice because we always have leftovers. This option makes our pure maple syrup stretch quite a bit longer. And when we get our peaches from Azure Standard, that will give us a third option.

Side note: This is not what I ate for breakfast. I’ve noticed that when I eat pancakes I almost always get tired right after. I think someone said this means that I have a wheat or gluten allergy. I haven’t had it checked out, but I do not doubt it. So I made overnight soaked oatmeal for myself. This stuff fills me up until lunch (or even later). This could become a staple breakfast for me.

How about you, what did you have for breakfast? Do you have any food allergies that you need to adjust for in your family?

Have a blessed day,
Antoinette

Apple Filling:
Lots of apples
1-2 tablespoon(s) of lemon juice
2 cups water
1 cup Sucanat, brown sugar or other sweetener
1 teaspoon ground cinnamon
pinch of salt

Peel, core, & quarter enough apples to equal about 12 cups & toss in lemon juice. Add water & apples to Dutch Oven & heat to boiling over medium heat, stirring occasionally; reduce heat. Simmer uncovered 5-10 minutes, stirring occasionally to break up the apples, until tender. I like to leave the apples chunky to more resemble pie filling.
Stir in remaining ingredients. Heat to boiling and stir 1 minute. Serve hot over pancakes.

Store leftovers in fridge or freezer (if there are any).

Buttermilk pancakes
Wet team:
4 eggs
4 cups buttermilk
1/2 c oil

Dry Team:
4 cups whole grain flour
1/4 cups Sucanat or other sweetener
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt

Mix together wet team in a large bowl. Add dry team & mix only until incorporated. At this point turn on your griddle or heat up your pan. This give the batter a chance to fluff up.
(I make my pancakes in the food processor using my 12 cup bowl. First I add the wet team and process for 5 seconds. Then I add the dry team and pulse 3-5 times.)
Once the griddle is heated I take my 3 ounce ice cream scoop to add the batter. One scoop will make a regular sized pancake. Two scoops will make an Applejack sized pancake.

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