Mom’s Thin Pancakes w/Fresh Applesauce
Pancake:
3 eggs
2 cups milk
1 1/2 cups flour
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/4 cup cocoa, optional
Fresh Applesauce:
4 medium flavorful apples
1 tablespoon orange zest
1/4 teaspoon cinnamon
Toppings:
2 cups vanilla yogurt
1/2 cup chopped pecans, toasted (optional garnish)
Chocolate syrup, optional
Method:
Combine pancake ingredients; beat until smooth; allow to sit 20-30 minutes while preparing Applesauce, setting table and doing other service preparation tasks (may refrigerate pancake batter overnight).
Quarter and core apples (do not peel). Combine apples, orange zest and cinnamon in food processor or blender; process until pureed (scrape down sides of bowl as needed).
Heat non-stick fry pan or griddle over medium heat (if needed spray with non-stick spray); pour 1/4-cup batter on griddle and gently spread with the back of a spoon to make 8-inch round pancake (pancake will be thin, like a crepe). Cook until top is dry and bottom is lightly browned; gently flip and cook opposite side.
Place two pancakes on individual plate; spoon approximately 1/4-cup applesauce down center each pancake and fold over or roll up. Drizzle with optional chocolate syrup, spoon 1/3 cup yogurt over top, sprinkle with chopped nuts.
Notes:
Try this recipe out for a light and refreshing Mother’s Day breakfast – but there will be enough for the family that prepares it. Serves 6
