Sunday, May 24, 2009
Apple Cinnamon Pancakes
In a 2 cup measuring cup, combine 1 tablespoon lemon juice with enough milk to make one cup. Stir together and let sit while you measure out the dry ingredients. This makes Sour Milk, but you can use Buttermilk instead if you have it.
In a mixing bowl, mix together:
1 cup flour - our house blend is about 50% whole wheat and 50% white. Any blend you like will do, but I like a 50/50 blend best.
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon, or more to taste
Into the milk mixture whisk:
1 lunch size cup of applesauce (or a scant 1/2 cup if you don't have lunch cups)
1 heaping tablespoon plain yogurt
2 tablespoons olive oil (or whatever oil you cook with)
Stir the milk mixture into the dry ingredients, just until moistened. The batter will be lumpy. If you mix it too much your pancakes will be kinda rubbery, but will still taste pretty good.
Pour 1/3 cup at a time onto a hot griddle. I like to heat the pan up on high for a minute or two, till a drop of water sizzles away immediately, and then turn the flame down to medium low. Spread the batter out a little, otherwise the pancake will be too thick to get done in the middle before burning on the outside. They are ready to turn when the edges of the pancake start to get shiny and dry. If your pancake burns before the edges get shiny, turn the heat down and try again with the next one. I usually eat all the burned pancakes. :)
This is our favorite way to start a Sunday Morning!