I get excited when we receive goodies from all around the country. Recently, I received fresh honey crisp apples and homemade apple butter from my sister-in-law who lives in Walla Walla, Washington. I like to describe apple butter as “savory grown-up applesauce”. Her jar of Walla Walla apple butter was so yummy that I was inspired to pair it with pumpkin pancakes.
Usually I am weary about store bought pancake mix but I have recently found out how wholesome Trader Joe’s (gluten-free) Pumpkin Pancake mix is. I followed the box’s directions but modified a few ingredients to suit my palate.
INGREDIENTS (for approx seven 4-inch pancakes)
Trader Joe’s Pumpkin Pancakes (gluten-free). My modifications are in italics.
- 1 egg – I use Billy’s Farm Fresh organic eggs – located in Chino, CA – eggs are always fresh and laid that morning
- 2 tablespoons of melted butter or oil – I use olive oil
- 1/2 cup + 2 tablespoons of water – instead of water, I use raw organic milk
- 1 cup Trader Joe’s gluten free pumpkin pancake mix
- *Walla Walla apple butter – but any apple butter will do, they are usually sold at any specialty food store
- Preheat griddle to 350 degreesF or a skillet on medium heat.
- In a bowl, mix egg and olive oil then milk. Then, gently stir in pancake mix until all ingredients are smoothly combined.
- Lightly grease griddle or skillet.
- * I like to dispense the batter using a plain icing bag. I feel it gives better size control over my cakes.
- Cook until surface bubbles form and flip, about 1.5 to 2 minutes each side.
With the modified ingredients, these pancakes come out fluffy and tasty. Finish it off with a dollop of apple butter and I bet you will smile! Enjoy!