Comfort on a plate: Good-for-you whole wheat apple pancakes served with aromatic baked citrus applesauce. Just add maple syrup!

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While fall’s gray skies can affect one’s mood for sure, I actually usually welcome the opportunity to stay in, cook and bake something comforting, and eat it wrapped in a blanket. Comfort food isn’t just a trendy hashtag come fall, it’s all that I wanna eat when cooler seasons roll around—and I’m sure I’m not the only one.

One of the best things about fall has to be apple season, am I right? Every September, I fill the fridge (literally!) with several apple varieties, from crisp and tart apples to applesauce-ready, sweet ones. It’s my family’s snack of choice, but I also LOVE to bake with apples. From simple crumbles to spectacular layered cakes, from deep-dish Dutch apple pies to French macarons—I welcome any and all sweet opportunities to showcase the flavor of apples. 

Several years ago, I was looking to use up a box of apples and an obvious choice was to make applesauce. As I flipped through my cookbooks, I discovered a new-to-me technique to make applesauce: baking apples, instead of boiling them. Ina Garten is probably the icon of comfort food so it was no surprise she could teach me a thing or two about apples. In The Barefoot Contessa Cookbook, Ina bakes apples in citrus juices, instead of boiling them in water. Baking the apples renders a deep, almost caramelized taste that reminds me of Tarte Tatin. The citrus juice and zest keep the flavors wide awake and the slow cooking process means produces apples are so tender they can simply be whisked and voilà, there’s applesauce.

So now I had the most delightful applesauce on my hands and I was looking for ways to showcase it. The citrus fruits used in the applesauce reminded me of breakfast: pancakes came to mind. I adapted my go-to pancake formula to use whole wheat flour and incorporate grated apple (I really did have a lot of apples on my hands!), and the recipe produced wonderfully fluffy, not-too-sweet pancakes that welcomed the zesty applesauce and a drizzle of maple syrup to perfection. This dreamy combination of whole wheat apple pancakes and baked citrus applesauce instantly became a fall classic for my family and I—I hope it’ll become one for you and yours, as well.

Which apples should you use in whole wheat apple pancakes?

Go for a firm and sweet variety, such as Honeycrisp, Gala, Red Delicious, or Fuji. Picking a firm variety means the grated apple won’t turn to mush upon cooking, which would weigh the pancakes down.

Can you make whole wheat apple pancakes ahead of time?

Yes, you can. As you cook pancakes, transfer them to a rack set over a baking sheet. This will allow them to cool more quickly and without sogging. Once the pancakes have cooled to room temperature, stack them in an airtight container and refrigerate for up to 2 days. Reheat pancakes by setting them side-by-side on a baking sheet and placing them in a 300°F (150°C) the oven until warm and crisp, about 10 minutes. I would not recommend freezing whole wheat apple pancakes because the defrosting process would release the water from the grated apple in the batter and produce soggy pancakes. No one likes soggy pancakes!

Which apples work best in baked applesauce?

To make baked applesauce, you could pretty much use any apple variety. In fact, mixing varieties produces applesauce with a more complex, delightful flavor. McIntosh and Golden Delicious are obvious picks because they break down easily upon baking, but don’t be afraid of using firmer varieties as well. The baking process will give them plenty of time to cook through and melt with the other varieties. 

Can applesauce be frozen?

Of course, it can. Let the applesauce cool to room temperature, then store in airtight containers and freeze for months.

How do you make silky smooth applesauce?

This baked applesauce comes out smooth, but it does have texture. Some people prefer a silky smooth applesauce—little ones, especially. To make this baked applesauce extra smooth, simply process it using a stick blender, or pass it through a blender or a food processor.

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Whole Wheat Apple Pancakes

These wonderfully fluffy, good-for-you whole wheat apple pancakes come together in a snap and can be prepared ahead of time.

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1/2 cup 125 ml whole wheat flour
• 1/2 cup 125 ml all-purpose flour
• 2 tbsp 30 ml granulated sugar
• 1 tsp 5 ml baking soda
• 1 cup 250 ml milk
• 1 egg lightly beaten
• 1/2 cup 125 ml grated apple (about 1 small, firm apple such as Honeycrisp, Gala, Red Delicious, or Fuji)

Instructions

• To keep the pancakes warm before serving, preheat the oven to 250°F (125°C).
• In a bowl, whisk together the flour, sugar, and baking soda. Add the milk and lightly beaten egg at once and stir with a fork until the mixture is combined but lumps remain. Add the grated apple and stir just to incorporate.
• Set a non-stick skillet over medium heat. Melt a bit of butter or lightly spray with oil, then pour 1/3 cup (80 ml) portions of pancake batter into the pan. Avoid overcrowding your pan: a medium-sized skillet can usually fit only two pancakes at once. Cook until the edges of the pancakes are dry and bubbles rise to the surface, about 3 to 4 minutes. Turn and cook until the pancake is plump and the underside is golden, about 2 minutes more. Transfer the cooked pancakes on a baking sheet and place in the warm oven while you cook the remaining pancakes.
• SERVING: Serve the pancakes with a generous amount of warm baked citrus applesauce and a drizzle of maple syrup.
• MAKE-AHEAD TIP: Once the pancakes are cooked, transfer them to a rack set over a baking sheet. This will allow them to cool more quickly and without becoming soggy. Once the pancakes have cooled to room temperature, stack them in an airtight container and refrigerate for up to 2 days. Reheat pancakes by setting them side-by-side on a baking sheet and placing them in a 300°F (150°C) the oven until warm and crisp, about 10 minutes.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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Baked Citrus Applesauce

This deep-flavored applesauce uses baking to soften the apples and citrus juice to keep flavors awake. The result is a deep, caramelized flavor reminiscent of Tarte Tatin.

Prep Time:20 minutes mins

Cook Time:1 hour hr 30 minutes mins

Total Time:1 hour hr 50 minutes mins

Servings 4 applesauce

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 orange finely grated zest and strained juice (about 1/2 cup/125 ml juice and 1 tbsp/15 ml zest)
• 1/2 lemon finely grated zest and strained juice (about 2 tbsp/30 ml juice and 1 1/2 tsp/7 ml zest)
• 3 lbs 1.3 kg sweet red apples (6 to 8 apples) such as McIntosh, Honeycrisp, Cortland, or Empire (combine varieties for the best flavor)
• 1/3 cup 80 ml light brown sugar, packed
• 1/4 cup 60 ml butter, diced
• 1 tsp 5 ml ground cinnamon or 1/2 tsp (2 ml) ground cardamom (optional)

Instructions

• Preheat the oven to 350°F (180°C).
• Place the zest and juice of the oranges and the lemon juice in a nonreactive Dutch oven, enameled cast-iron braiser, or large nonstick saute pan. Peel, quarter, and core the apples, then add them to pan and toss to coat the apples with the juice. Add the brown sugar, butter, and spices and cover the pot. Bake for 90 minutes or until all the apples are very soft. Whisk until smooth.
• STORAGE: Keep the applesauce in airtight jars in the fridge for up to 1 week, or freeze in airtight containers for several months.
• SERVING: Serve warm or at room temperature.
• Recipe adapted from Ina Garten, The Barefoot Contessa Cookbook.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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