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| Pancake Ingredients • 1 cup all-purpose flour • 1 tablespoon sugar • 2 teaspoons baking powder • ½ teaspoon salt • 1 ¼ cup milk • 1 large egg • 1 teaspoon vanilla flavoring • Cooking spray • ½ cup finely diced bacon • ½ cup (1 stick) unsalted butter, melted Applesauce Ingredients • 4 large crisp apples (Granny Smith, Pippin or any crisp tart apple), peeled, pared and thinly sliced • 1 cup water • ¼ cup butter • ½ cup pure maple syrup • ½ teaspoon cinnamon Directions 1. In a medium sized pan, combine applesauce ingredients over medium-high heat. 2. Bring applesauce ingredients to a boil and reduce heat to medium low. Cook 30 minutes, stirring frequently. If applesauce begins to brown on the bottom of the pan before the pancakes are done, add some additional water. 3. In a small frying pan, sauté diced bacon over medium heat till barely crisp, approximately 10 minutes. Let cool slightly. 4. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. 5. In a medium bowl, whisk together milk and egg and vanilla. Add dry ingredients to milk mixture; whisk until just moistened. 6. Fold cooled bacon and drippings into pancake mixture. 7. Heat a flower-shaped pancake griddle over medium heat. Lightly spray cooking oil onto griddle. 8. For each pancake, quickly pour 2 to 3 tablespoons of batter into flower molds in skillet. 9. Cook until surface of pancakes form some bubbles and a few have burst, 2 to 3 minutes. Using a small knife, lift edge of flower and flip carefully back into flower mold of skillet, and cook until browned on the underside, 1 to 2 minutes more. Continue making additional batches of pancakes by spraying with cooking spray and filling with remaining batter till the batter is gone. (You'll have approximately 21 flower pancakes.) Drizzle melted butter over stack of pancakes and serve warm, with Apple Sauce on top. Cooking Tips • Do not over mix pancake batter, as it will produce tough pancakes. • Many conditions such as altitude, heat, humidity and time will affect pancake batter thickness. Adjust batter consistency with a little additional milk or flour for your particular climate and timing conditions. Batter should quickly flow and fill the flower mold. • The griddle is hot enough when a drop of water sizzles and quickly evaporates. • If making a large batch, transfer each batch of pancakes onto a baking sheet or platter; cover loosely with aluminum foil, and keep warm in a 200 degrees oven. • To easily dice bacon, freeze first and cut using a serrated knife. • If applesauce begins to brown on the bottom of the pan before the pancakes are done, add some additional water. | ||||||||||
| (Updated: 13 Jan 2008) | ||||||||||
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