I made Martha Stewart's easy applesauce pancake recipe paired with sour cream for breakfast and it only took 35 minutes
Lauren Edmonds
- Martha Stewart's applesauce pancake recipe calls for 3/4 cup of applesauce.
- The recipe also suggests topping each pancake with a dollop of sour cream.
Martha Stewart isn't afraid to take risks in the kitchen.
Whether cinnamon rolls infused with mashed potatoes or cookies featuring crumbled potato chips with bacon, the 82-year-old is full of surprises.
One such recipe is Stewart's 35-minute applesauce pancakes.
"We add applesauce to the batter, which makes the pancakes extra moist, and spread applesauce and sour cream between each layer for the ultimate fall stack," the recipe said.
Here's how to make Stewart's upgraded pancake recipe.
The recipe calls for nine ingredients, most of which are typical household items.
To make the applesauce pancakes, use:
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 ½ teaspoons coarse salt
2 large eggs
2 cups milk, room temperature
¾ cup Martha's Pink Applesauce, plus more for serving
4 tablespoons unsalted butter, melted, plus more for the griddle
A few dollops of sour cream for serving
You'll also need a whisk, a large bowl, measuring cups, and a griddle. A cast-iron skillet or a pan can also work. Although Stewart uses applesauce sourced from apples in her orchard, feel free to use store-bought brands like Motts, or homemade applesauce.
First, combine the four dry ingredients.
Whisk the dry all-purpose flour, baking powder, salt, and sugar into a large bowl.
Add the four wet ingredients into the bowl to create the pancake batter.
The recipe said to whisk the dry and wet ingredients together but ensure the batter is "slightly lumpy."
Once the batter is mixed, pour it onto a griddle or cast iron skillet to cook.
Per the recipe, lightly butter the heated surface and pour the batter 1/2 cup at a time. Stewart suggested a griddle or cast iron skillet, but a regular pan should work just fine.
Cook each pancake for around three minutes on each side or when it is cooked all the way through. Stewart suggested using medium heat, and buttering the heated surface in between batches.
Stewart said to add dollops of sour cream and applesauce between each pancake in the stack.
In addition to adding the applesauce and sour cream to the pancake stack, the recipe said the two toppings can also be used as dips.
I was skeptical, but Stewart's pancake batter is a sweet treat elevated by the applesauce and sour cream.
I've tried a ton of pancakes over my 27 years, but Stewart's applesauce batter is a straight 10/10. The hint of apple in each bite was so delectable that I was tempted to eat them without added extras.
The pancakes are sweet but not overpowering, moist, and don't need to be drenched in sugary syrup to delight the taste buds.
The biggest question I had about Stewart's recipe was the sour cream and applesauce combination. When I took a bite, I noticed that the applesauce complimented the 3/4 cup previously mixed into the batter and felt like a lighter, less sugary alternative to syrup.
The sour cream, on the other hand, was a heavier consistency and reminded me of eating Latkes, potato pancakes enjoyed by members of the Jewish community during Hanukkah. Latkes are often eaten with applesauce and sour cream. Despite my apprehension, I actually enjoyed the slightly tart flavor atop the sweet applesauce pancake.
If I'm ever running low on syrup, I'll reach for applesauce and sour cream in the future.
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