Breakfast is back! (Sorry, I love saying that). So after my failure with the cat treats, I wanted to make something that was pretty surefire, and these pancakes were just what the doctor ordered. Moist, fluffy, and bursting with sweet apple-y flavor, while also elminating the oil and sugar. No syrup needed on these babies (although Steve did, of course). The pecans added a nice bit of variety and an unexpected crunch that really put these over the top.
The star ingredient:
I recommend that you use unsugared, organic apple butter for the freshest taste. This jar was the only one in my local supermarket that did not contain any sugar or HFCS. I plan on homemaking my apple butter when this jar is done. I’ll post my results (or lack thereof!).
Anyway, the ingredients:
1/2 cup apple butter
1/2 cup milk (skim, 1%, soy, almond….doesn’t matter)
1/2 cup wheat flour (or be a rebel and use unbleached white!)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon, or more to taste
1/3 cup chopped pecans
Spray a griddle (or whatever pan in which you make pancakes), then spoon the batter into circles, flipping when the tops start to bubble. Cook until the tops are nice and brown, and the middle is done.
Makes about 8 medium pancakes.