Ingredients
⅔cupMott’s® Original Applesauce
4eggs,lightly beaten
4tbspbutter,melted, divided
⅔cupall-purpose flour
1tbspgranulated sugar
pinchsalt
1tspvanilla extract
2tbspconfectioners’ sugar
2tbspall-purpose flour
¼cupgranulated sugar
½tspcinnamon,ground
2tspbutter
Preparation
Preheat oven to 400 degrees F.
Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into the blender. Add the eggs. Blend until combined for about 5 seconds.
Add vanilla, sugar, salt, and flour into the blender. Blend until evenly mixed. Add 2 tablespoons of melted butter. Blend for another 30 seconds.
Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into the skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in the middle rack of the oven.
Bake until golden brown around the edges and the pancake is puffed for about 20 minutes.
Brush remaining melted butter evenly over the pancake. Sift powdered sugar over top, if desired.
Mix together flour, sugar, and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs.
Sprinkle over the pancake. Serve immediately.
