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Applesauce can be a versatile ingredient

Recipe: Fruit substitutes for milk in old-fashioned pancakes

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED FEB 16, 2020

Applesauce makes a healthy substitute for milk in the pancakes. (Photos: Debbie Arrington)

Apples are keepers. Harvested in fall, they continue to stay firm (and ripe) while in cold storage for months.

With a large Granny Smith apple tree, I still have "fresh" home-grown apples in the fridge -- plus a lot of applesauce. As the fruit starts to soften, I cook it into sauce, giving me more options of how to use up my apples. (And I can freeze the sauce.)

Of course, applesauce is great as a side dish on its own, but it's also a versatile ingredient in baked goods. (I use it as a substitute for milk or sour cream in muffins and quick breads.)

And it makes delicious pancakes. They smell like apples on the griddle.

Applesauce pancakes
Makes about 8 (5-inch) pancakes

Ingredients:

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 cup applesauce
1 egg or 1 egg substitute
2 tablespoons vegetable oil
Butter or margarine for griddle (about 1 tablespoon)

Instructions:

Preheat griddle. In a large bowl, sift together dry ingredients.

In another bowl or large mixing cup, mix together applesauce and egg or egg substitute until blended.
Gradually add applesauce mixture to dry ingredients. Mix in oil. Batter should be spoonable, not stiff. If needed, add 1/4 cup more applesauce.

Butter a hot griddle. Drop batter by large spoonfuls onto griddle. Cook until little bubbles start to appear in the surface (about 3-4 minutes). Turn pancakes and cook until done.

Serve warm with butter, margarine, syrup or powdered sugar.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

apples recipe recipes baking gardening Sacramento cooking backyard produce produce management seasonal cooking

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Garden Checklist for week of Sept. 15

Make the most of the cool break this week – and get things done. Your garden needs you!

* Now is the time to plant for fall. The warm soil will get cool-season veggies off to a fast start.

* Keep harvesting tomatoes, peppers, squash, melons and eggplant.

* Compost annuals and vegetable crops that have finished producing.

* Cultivate and add compost to the soil to replenish its nutrients for fall and winter vegetables and flowers.

* Fertilize deciduous fruit trees.

* Plant onions, lettuce, peas, radishes, turnips, beets, carrots, bok choy, spinach and potatoes directly into the vegetable beds.

* Transplant cabbage, broccoli, kale, Brussels sprouts and cauliflower as well as lettuce seedlings.

* Sow seeds of California poppies, clarkia and African daisies.

* Transplant cool-weather annuals such as pansies, violas, fairy primroses, calendulas, stocks and snapdragons.

* Divide and replant bulbs, rhizomes and perennials.

* Dig up and divide daylilies as they complete their bloom cycle.

* Divide and transplant peonies that have become overcrowded. Replant with "eyes" about an inch below the soil surface.

* Late September is ideal for sowing a new lawn or re-seeding bare spots.

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