2 c. all-purpose flour ¾ c. powdered milk 2 T. white sugar 1 t. baking powder ½ t. baking soda 1 t. cinnamon ¼ t. nutmeg 1-1/2 c. fresh apple cider ½ c. unsweetened applesauce 2 T. sour cream 2 T. canola oil 2 eggs, slightly beaten
Apple Pie Filling
1 c. apple, cored, peeled, and diced ¼ c. packed brown sugar ¼ c. all-purpose flour ¼ c. quick cooking oats ½ t. cinnamon 2 T. cold butter, diced
Measure dry ingredients together in large mixing bowl, whisk to combine. In another large bowl, combine cider, applesauce, sour cream, oil, and eggs. Whisk to blend ingredients together. Stir cider mixture into dry ingredients until batter is just combined. Let rest 5-10 minutes before making pancakes.
Meanwhile, make apple crumble filling. Combine sugar, flour, oats, and cinnamon in a medium bowl. Cut in butter using a pastry blender or fork until mixture is crumbly. Stir in apple to coat. Set aside.
Heat griddle until water dances on surface. Use butter to grease griddle and pour batter into 4” pancakes. Sprinkle approx. 2 T. of Apple mixture on each pancake. Cook each pancake until bubbly on top and dry around edges. Flip and cook until other side is light golden brown, about another minute. Scrape griddle if necessary between batches of pancakes.