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---- — One problem with pancakes is that someone must cook them in batches while everyone else eats.
We have tried holding them in a warm oven with unsatisfactory results. (We have not tried hiring kitchen help.)
I usually cook most of the pancakes and then eat while someone else finishes the last few. When it is the family, I don't mind. When serving company, I'd rather sit with everyone.
That is where these Apple Crisp Pancakes fit the situation perfectly. They are baked in a pan and cut into squares, allowing all to dine at the same time. This recipe has been modified from the original served several years ago at the Knollwood Manor B & B in Frankfort.
Apple Crisp Pancakes
Batter:
1 egg
¾ c. milk
¾ c. chunky applesauce
1 t. vanilla
1¾ c. pancake mix
Topping:
½ c. rolled oats
¼ t. cinnamon
¼ c. brown sugar
1/3 c. pancake mix
3 T. butter, softened
Apple Cider Syrup
½ c. sugar
2 T. cornstarch
2 t. ground cinnamon
2 c. apple cider
2 T. lemon juice
¼ c. butter
Preheat oven to 375˚. Apply a thin coat of cooking spray to a 10-by-15-inch jelly roll pan.
In a large bowl, combine egg, milk, applesauce, vanilla and pancake mix. Spread batter evenly in prepared pan. The batter will be spread thinly.
In a medium bowl, combine oats, cinnamon, brown sugar, pancake mix and butter. Sprinkle the topping over the pancake batter. Bake for 14-16 minutes.
Syrup: In a saucepan, combine sugar, cinnamon and cornstarch. Add cider and lemon juice. Bring to a boil and allow to thicken. Remove pan from heat and stir the butter into the syrup. Cut into squares and serve hot.
-- Cheryl Gross
