Apple Harvest Hotcakes

Two-and-a-half years ago we moved to our Home on the Range and I lost the privilege of having two of the most amazing apple trees in my backyard. We planted two more as soon as we moved in and this fall is the first time we got to “harvest” our bounty.

Aren’t they beauties? We don’t even know what kind of apples these are; they’re a hybrid of red and green and a perfect balance of tart and sweet. They are, in a nutshell, the best baking apples ever.

I put them to good use with these delicious pancakes. I had some homemade applesauce in the freezer, which was fantastic, but these would still knock your socks off with plain old Mott’s. They are almost orgasmic with a little bacon crumbled on top.

Apple Harvest Hotcakes

Apple Harvest Hotcakes


2 cups flour, spooned and leveled (not packed)

3 tablespoons brown sugar

1 and 1/2 taplespoons baking powder

1/2 teaspoon cinnamon

3/4 teaspoon salt

2 eggs

1/2 cup milk

4 tablespoons melted butter

1 and 1/2 cups applesauce

Warm Apple Compote:

2 tablespoons butter

3 apples, peeled and sliced

2 tablespoon sugar

1/4 teaspoon cinnamon


In a large bowl, combine flour, sugar, powder, cinnamon, and salt.

In a separate medium bowl, combine eggs, milk, and butter. Pour wet ingredients over the dry and mix just until combined. Stir in applesauce. Cook pancakes on a preheated griddle in melted butter. Serve with maple syrup.

Meanwhile, prepare sauteed apples. Melt butter in medium skillet over medium heat. Add apple slices. Cook for three minutes. Turn and cook an additional three minutes, or until apples are golden and softened. Sprinkle with cinnamon sugar and cook until syrup-like, about two minutes longer. Serve atop pancakes with a sprinkle of crumbled bacon if desired...and lots of maple syrup!

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