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
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Ingredients
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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
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Mix the dry ingredients together.
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Separate the egg yolks from the whites. Mix the yolks into the dry ingredients with the other wet ingredients.
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Beat the egg whites until stiff and fold them into the batter. Hand-beating works best but is time-consuming.
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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.
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