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Apple Wheat Pancakes
>> Thursday, March 19, 2009
If you are on our free monthly newsletter list, then you will recognize this recipe for Apple Wheat Pancakes. They are a great food storage recipe and help you rotate through your whole wheat flour and powdered milk. Give them a try, you will love them!
Apple Wheat Pancakes
6 T. dry powdered milk
1 1/2 c. water
1/2 c. applesauce
1 T. lemon juice
2 eggs
1 apple, cored and grated (can use dehydrated apples)
4 T. oil
2 T. sugar
2 t. baking powder
1 c. white flour
1 c. wheat flour
2 t. cinnamon
1/2 t. nutmeg
¾ t. salt
¾ t. soda
Beat until smooth. If batter is too thick, add a little more milk. If batter is too thin, add a little more flour. Pour and wait for bubbles to pop, then turn. Serve with warm syrup and caramelized pecans (optional).
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2 comments:
This is my new favorite pancake recipe! The powdered milk makes these so tender and the grated apples give lots of flavor. I used ground flax seed and extra baking powder instead of eggs and the pancakes turned out delicious. Thanks for sharing!
Danielle
We made these last night for dinner and they were wonderful! We turned them into waffles and they turned out great!
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