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Pancakes with Bayfield Apple Butter
In Survival Instinct, Scott and Abby enjoy an authentic Bayfield, Wisconsin treat! Does reading about it tickle your tastebuds? Here's how you can whip up some of your own!
For the Pancakes:
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup applesauce
1/2 cup milk
optional, 1/2 tsp cinnamon
Pre-heat non-stick skillet to 300 degrees. Meanwhile, mix together dry ingredients, then add wet ingredients, stirring until everything is just combined (overstirring can make the pancakes rubbery!). Ladle into six-inch circles on your skillet and cook for 2-3 minutes, or until bubbles form. Flip each cake carefully and brown the other side. Serve them up warm!
For the Bayfield Apple Butter:
Start with fresh apples form Bayfield, Wisconsin (no cheating now--you want this to taste authentic!). Peel, core, and slice until you have about six cups or so. Cook in a saucepan on medium heat, stirring occasionally so they do not scorch. Once they start to boil, reduce heat to low and remove the lid to boil off some of the excess liquid. Add two teaspoons cinnmon and half a teaspoon of ground cloves. If you're so inclined, you can add some brown sugar, but that messes with the tart happy flavor. Continue to simmer until it reaches the consistency you prefer, then serve warm over pancakes. This keeps in the fridge for about two weeks, though it will likely be gobbled up before then!
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