Pancakes are a Sunday morning favorite in our house. I made these as a surprise one day and we fell in love with the recipe. I haven’t tweaked this one since it involves baking-like ingredients (and I’m a terrible baker) but I’ve found some great tips for making the perfect pancake.
It all starts with a good recipe.
Ingredients, meet bowl. Always crack your eggs one-by-one into a smaller container — I like to use one of the measuring cups larger than a 1/2 cup. That way you can fish out any eggshells that might make their way into the batter.
Heat your pan until water sizzles when it hits it. Pour into pan.
Once the pancakes begin to bubble on top, it’s time to flip. If you can manage to get the batter to fill in the holes as you slowly flip, you can get the golden hue on both sides.
And there you go! Golden pancakes.
We prefer jams, jellies, and chocolate syrup to the artificial corn syrup and butter. It compliments the applesauce taste nicely. These also refrigerate very well! Simply cover or put in a sandwich bag to chill and pop in the microwave for a few seconds. They don’t get hard or dried out like other pancakes can.
- 1 c. flour
- 1 c. milk
- 1/2 c. applesauce (regular or cinnamon works)
- 2 tbsp. oil
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
Measure all ingredients and put in mixing bowl. Mix ingredients until smooth. Cook in pan or on griddle until bubbles form on one side. Carefully turn and brown on other side. Serve with apple butter, strawberry jam, or grape jelly for a delightful breakfast or with chocolate syrup for a daring one.