Prep 10 mins
Cook 10 mins
These pancakes freeze very well! Make them small for toddlers to hold or larger for the rest of the family. I like to use flavored (blueberry, strawberry, etc) applesauce without any added sugar. If you use a flavored applesauce, you may omit the vanilla flavoring. The flavors are great so that there is no need for syrup! This recipe is adapted from www.wholesometoddlerfood.com
- 1 cup flour
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 1 tablespoon melted butter
- 1⁄2 cup milk
- 1 egg, beaten
- 1⁄2 teaspoon vanilla
- 1 1⁄4 cups applesauce
- Sift flour, salt and baking powder into a medium mixing bowl.
- Combine butter, milk and egg.
- Stir into dry ingredients.
- Add vanilla (unless using flavored applesauce) and applesauce; beat well.
- Spoon batter into a hot, well greased griddle.
These would not cook through - I even tried silver dollar size at a lower temp (which took forever) but still gooey and undercooked. All went in the trash. Very disappointing.
The center never cooked through. I tried the recipe as is and also added more milk to thin it out. Both efforts turned out goopy in the center.
I'm sorry to be a negative nancy but we followed this recipe to the T and it was terrible. The flavor was fine but the pancakes never cooked in the center. To clarify my level of expertise, I make pancakes every week, one or twice a week. I've never had a problem with pancakes that don't cook enough. I think the ratio of applesauce to milk to flour is off. I don't know how to tell people to fix the recipe except to say, don't use that much applesauce.