Rosebelle's Victorian Inn | Breakfast Recipes

Vermont Bed & Breakfast in Historic Brandon Village

Ginette's Cuisine

Recipes from Ginette

Applesauce Pancakes
with Apple Cider Sauce

1 egg
1/2 tsp. salt
1 c. sifted flour
3 tsp. baking powder
1/2 c. milk
2 tbsp. melted butter
1/2 c. applesauce (preferably homemade)

Combine all ingredients, then cook on a pre-heated griddle @ 360 degrees F. Serve with cascading Apple Cider Sauce. Makes 8 pancakes.

Apple Cider Sauce

1 c. pure apple cider
1/2 tsp. Cinnamon
1/4 to 1/2 c. sugar
1 tbsp. Fresh lemon juice
1 tbsp. Cornstarch
2 tbsp. Butter

Mix all the ingredients, except for butter, in a saucepan over moderate heat until mixture thickens. Boil for 1 minute. Remove from heat and stir in melted butter. Serve sauce over hot pancakes and enjoy!

Maple Oatmeal Muffins

2c. unbleached all purpose flour
1 c. quick-cooking oats
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. low-fat buttermilk*
3/4 c. unsweetened applesauce
1/2 c. pure maple syrup
1/2 c. packed brown sugar
1/4 c. vegetable oil
1 large egg or 1/4 c. egg substitute
2 tsp. vanilla extract

Preheat oven to 400 degrees F
Line 12 - 1/3 cup size muffin cups with paper liners.
Combine first six ingredients in a large bowl and stir to blend.
Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium size bowl until blended.
Add to dry ingredients and stir just enough to mix (do not over-mix).
Divide batter equally among muffin cups (batter will reach top of cups).
Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, approximately 28 minutes.
Transfer to rack and let cool.
Makes 12 muffins.

Nutritional Analysis per serving:
231 Calories
6g Fat
18mg Cholesterol
276mg Sodium

*Can't find buttermilk? Stir 1 tablespoon vinegar or lemon juice into 1 cup of milk.