Ingredients
2½cupsall-purpose flour
3½tspbaking powder
½tspsalt
1⅓cupsmilk
2eggs,large
2tbspapplesauce
3tbspgranulated sugar
¼cupvegetable oil,plus 2 tbsp, divided
¼cupbutter
2cupspowdered sugar
⅛tspsalt
½cupmilk
½tspbaking soda
½tspvanilla extract
Preparation
Preheat a non-stick electric griddle to 375 degrees F.
In a mixing bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, whisk together milk, eggs, 2 tablespoons of vegetable oil, applesauce, and granulated sugar until well blended. Add in dry ingredients and mix until combine.
Pour half of the batter into a sandwich size Ziploc bag and seal the bag. Brush preheated griddle generously with vegetable oil.
Cut an about 1-inch corner off the Ziploc bag.
Cook pancake until golden on the bottom then lift pancake with a spatula and brush griddle again with vegetable oil then carefully flip to the opposite side.
Cook opposite side until golden. Repeat the process with the remaining batter.
Serve doughnut pancakes warm with doughnut glaze syrup.
Melt butter in a medium saucepan over medium heat. Once the butter has melted, stir in powdered sugar, salt, and milk.
Whisk until sugar has dissolved completely then stir in baking soda and whisk for about 30 seconds until frothy.
Remove from heat and stir in vanilla. Serve warm over doughnut pancakes. Store in refrigerator up to one week.
