Applesauce can be a versatile ingredient

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.