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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
- 2 cups flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1-2 teaspoons cinnamon
- 2 cups milk
- 2 tablespoons oil or melted butter
- 1/2 cup applesauce
- 2 eggs
- 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.