You've just spent an hour cold pressing crabapples for their juice because you are going to make crabapple wine. Or crab applejack. Or, maybe you want some of the juice to add to regular apple cider.
Maybe you simmered them to a pulp to get the juice for jelly, jam or crabapple butter. Or whatever.
If you had no intention of saving the mash / pulp, which is a step away from being a great apple sauce, then you wasted half the produce.
However, if you are knowledgeable about the tastiness, nutrition and usefulness of the sauce than you are all set for an extra treat.
Like any other apple ( an apple a day keeps the doctor away ), crabapples also have those antioxidant flavanol compounds. They have plenty of vitamin C and their strong suit is that they have lots of pectin, which is great for reducing blood triglycerides and cholesterol levels. Plus pectin is a help in issues involving heart disease.
Most of the pectin in apples is in the core and skin. And because crabapples are generally not peeled and cored before processing there is, in proporation to total apple product, more pectin in crabapple than regular apple.
That's why crabapple mash / pulp should be used in some type of recipe at home and not washed down the sink.
Crabapple sauce that is well made is a great addition in the preparation of pancakes. It's good in muffins too but that is another story.
Instead of using water when preparing pancake batter use the crabapple sauce and a bit of milk. It is not going to be the best meal you ever ate, however, the pancakes are very good and you will be pleasantly surprised to have another use for the crabapple sauce.
And I bet once you do find this other use you will look at crabapples in a whole different light when out-and-about.
High temperature PAM
Hungry Jack Buttermilk Pancake Mix ( use your own favorite )
Milk ( any kind )
4. Procedure / technique
First you need the crabapple sauce. I have a crabapple sauce tutorial that could help.
If you never made applesauce from crabapples you need to know that there is a bit more involved than making applesauce from regular apples. With regular apples you generally wash, peel and core the apples, simmer in a little water and mash. Keep simmering until the proper consistency is reached and you're done.
With little crabapples you will not be peeling and coring so there are other steps involved in the processing to finish with a good crabapple sauce.
You could use regular apple sauce and it would be a fine batch of pancakes that would result.
However, the intent of this tutorial is to show how useful crabapple sauce is, in addition to being a good, healthy dessert.
Here is some fine looking crabapple sauce. I fine tuned it for the desired consistency and sweetness.
The consistency of the mix we want to end up with should not be runny like regular pancake batter. We do not want it to be pourable from a container. We want it just a bit thicker. Just thick enough so that you need to spoon it out of a bowl, or shove it out into the skillet.
The pancake batter should be of the consistency so that it has to be spooned out rather than pourable.
For every heaping spoonful of crabapple sauce add the same type of heaping spoonful of pancake mix.
When measuring the ingredients for mixing use equivalent amounts of crabapple sauce and pancake mix.
In other words, if adding 3 'heaping' tablespoons of crabapple sauce then do the same 3 heaping tablespoons of pancake mix
- whether it's tablespoons or teaspoons or some other utensil - keep it equal.
Mix a bit and then you will see how the pancake mix dries up the crabapple sauce. Time now to add some milk.
Add milk a little at a time and keep mixing. Add and mix. Add and mix. A few times doing that and you will get the consistency we want - slightly thicker than pancake batter.
Add milk a little at a time.
Stir up good and if needed add more milk. Don't add too much milk or the mixture will be too runny.
Use a spoon or small ladle and put some in the frying pan.
Best to keep the pancakes on the smaller side. Too big and they may run together. Also, if too big they will be hard to flip without deforming them.
Keep the pancakes small.
If too big they will join up, that is, run together. Also, if too big, they will be difficult to flip over without deforming them.
Watch the surface of the pancakes as they cook. They will puff up as heated and bubbles will appear after a bit. The bubbles are what we want to see. If there are plenty of them it's time to flip. Also, if you look closely at the edges of the pancakes near the surface of the pan you can see the rim as appearing to be drying faster than the middle, another indicator to get ready to flip.
They will cook ( brown ) pretty quick - it's the milk in the mix - so it is a good idea to do just one pancake the first batch to get an idea of how long it takes before flipping is required. Then you can let it rip the next few batches.
Notice how they are all puffed up.
Also, the bubbles in the surface are another indicator that they are ready to flip over.
Once flipped they are almost done. Most of the 'done-ness' occurred during the phase before flipping. What is needed now is just enough to solidfy the flipped side and get a little browning.
All done. Nice and brown. A little butter and syrup. MMM!
Use the syrup you regularly use. Butter too if that's how you like it.
Even better make a bit of crabapple syrup from the juice you have left over and use it over the pancakes.
Also, consider a serving of a bit of heated crabapple sauce adjoining the pancakes.