Author Notes: This recipe came to me in a different form from my sister who got it from a friend at the University of Essex during her Master’s studies. I’ve adapted it a fair bit in the intervening nine years into the form below. It’s my favourite brunch; I make it all the time on holidays and when we’re having overnight guests. The apple sauce makes the pancakes take a while to cook, so I recommend frying up two at a time. —matthewddsg
Makes: 5-7
Ingredients
-
2
cups flour
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2
tablespoons baking powder
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2
teaspoons salt
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1-2
teaspoons cinnamon
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2
cups milk
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2
tablespoons oil or melted butter
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1/2
cup applesauce
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2
eggs
Directions
- Mix the dry ingredients together.
- Separate the egg yolks from the whites. Mix the yolks into the dry ingredients with the other wet ingredients.
- Beat the egg whites until stiff and fold them into the batter. Hand-beating works best but is time-consuming.
- Pour roughly one ladle-full of batter into the center of a pan in a coin of oil over medium-high heat. Flip pancake as bubbles begin to appear around the edges of the cooking pancake. Ladle sizes, temperature, and cooking times vary.
1 of 4
2 of 4
3 of 4
4 of 4