Prep 10 mins
Cook 15 mins
Serve with butter and maple syrup or go apple-crazy and serve with applesauce on top.
- 1 1⁄4 cups applesauce
- 1 cup all-purpose flour
- 1⁄2 cup milk
- 1 large egg, lightly beaten
- 1 tablespoon butter, melted
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon salt
- In a large mixing bowl, sift together the flour, baking powder and salt.
- In a separate bowl, stir together milk, egg and butter.
- Add milk mixture to dry ingredients and stir.
- Heat a griddle or large frying pan to medium-high heat with a light coating of butter or vegetable oil.
- Drop batter in 1/4 amounts to make pancakes.
- When batter begins to bubble and the edges begin to brown, flip and cook until the other side is golden brown.
We really liked these. I used half ap and half ww flours. These were light, tasty and simple to mix up. I need to cook them a little longer than regular pancakes to make sure the middle cooked through. Thanks for sharing the recipe.
These are lovely! Very nice and moist. The first couple I had the heat turned up too high and they got a little dark. I got the hang of it though. You could actually SEE them fluffing up in the pan. Cool! Very yummy. DD dipped hers in applesauce. :) We're going to have the leftovers this week for quick breakfasts. Thanks!
Very yummy! I used whole wheat flour, added a little Splenda & 1 tsp cinn & used more applesauce for the butter. Very hearty & delicious. I ate them with sliced bananas on top w/ my good old sugar free maple syrup. The applesauce made thme nice & moist, too. Thanks for sharing!