Sunday morning breakfast can top any weekend, no matter how simple the recipe may be. Apple pancakes are an easy way to spice up your breakfast and to impress all of your friends. This classy stack is quick and easy to make, and while it isn’t a simple boxed mix, the extra time and effort will be worth it upon plating. In this case, I am using my grandpas homemade applesauce. Making this is a task I don’t dare take up myself, so feel free to replace with any brand of applesauce. Also feel free to replace the milk with non-dairy options such as almond milk or to replace butter with other natural oil options, such as coconut oil.
- 1 cup applesauce
- 2 cups of flour
- 2 tablespoons of baking powder
- 1 teaspoon of salt
- 1/4 cup of sugar
- 4 tablespoons of butter (melted)
- 2 eggs
- 1 cup of milk
- Preheat pan with low heat. You’ll know that it is up to temperature when you can splash a drop of water on it and it sizzles away.
- Mix all of the dry ingredients in a large bowl. This includes the flour, baking powder, salt and sugar.
- Mix all of the wet ingredients in a small bowl. This includes the melted butter, eggs, milk and apple cause.
- Combine the two bowls and mix until smooth. To have fluffier pancakes, try not to over mix them. You should mix until combined, leaving some small lumps.
- Make pancakes to the size craved, but try to make the pancakes even so they cook at the same time. An easy way to do this is by using a measuring cup, like a 1/4th cup.
- Flip when golden brown or when bubbles start to rise around the edges. Make sure that they aren’t still doughy in the middle. If you find that the outsides are cooking too fast for the insides, try lowing the heat of the skillet.