Doughnut Pancakes with Doughnut Glaze Syrup

Ingredients

• 2 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/3 cups milk
• 2 large eggs
• 2 Tbsp vegetable oil
• 2 Tbsp applesauce
• 3 Tbsp granulated sugar
• 1/4 cup vegetable oil, for brushing griddle
• 1 recipe Doughnut Glaze Syrup
• 1/4 cup butter
• 2 cups powdered sugar
• 1/8 tsp salt
• 1/2 cup milk
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract

Directions

1. Heat a non-stick electric griddle to 375 degrees. In one mixing bowl, whisk the flour with the baking powder and salt. In a large mixing bowl, combine the milk, eggs, 2 Tbsp vegetable oil, applesauce and granulated sugar, whisking until smooth and evenly mixed.
2. Add the dry mixture to the wet ingredients and stir just until the batter comes together. It should still have a few small lumps, so don’t get carried away with the mixing.
3. Spoon half of the batter into a sandwich size ziploc bag and close it tightly. Working in smaller batches makes the bag much easier to handle. Coat the hot griddle generously with vegetable oil, brushing the spots where you’ll pipe the batter.
4. Holding the bag with the corner pointed up so the batter stays put, snip off about a 1 inch corner. Carefully pipe the batter onto the oiled griddle in doughnut shapes.
5. Cook each pancake until the underside is golden. Slide a spatula underneath, brush the griddle with more vegetable oil, and gently turn the pancake over. Cook the second side until golden as well. Continue the same way with the remaining batter. Serve the Doughnut Pancakes warm with Doughnut Glaze Syrup and sprinkles, of course.