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1
In a large bowl, combine the cake flour, sugar, baking powder and salt.
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2
Stir together and set aside.
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3
In a separate bowl, whisk together the milk, Applesauce, vanilla, cinnamon and eggs.
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4
Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go.
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5
Once combined, if the mixture needs more moisture, splash in a little more milk.
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6
The batter should be pourable.
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7
Heat a large skillet or griddle over medium-low to low heat.
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8
Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes).
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9
Wait a minute or so, then flip to the other side.
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10
The pancakes should be light golden brown and set in the middle.
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11
Top with butter and drizzle with warm maple syrup.
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12
Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat.
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13
Lower the heat and simmer until the apples are soft, about 15 minutes.
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14
Stir through the sugar and mix until melted.
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15
Add the cinnamon and stir through.
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16
Puree the mixture in a food processor, blender or food mill.
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17
If not using right away, leave to cool and then refrigerate.
