I’ve mentioned before how my family loves pancakes. Well, this Saturday morning my husband woke up and asked for pancakes for breakfast. I didn’t have milk, but I knew I had half and half in the fridge, so I thought maybe I could substitute that. I didn’t realize, however, that I didn’t have much half and half, and what I did have (about a cup) was thicker than regular milk, so the pancake batter from my original old-fashioned pancake recipe wasn’t thin enough.
I also forgot to add the baking powder from that original recipe, and I added a teaspoon of cinnamon to the original recipe. It still (of course) wasn’t thin enough.
I had some yogurt in the fridge, so I added that in (about half a cup)…but then I realized it was Greek yogurt. I hadn’t done a thing but add protein and thickness!
Fortunately, I still had some applesauce in the fridge. And, since I’d already added a bit of cinnamon, I decided to put in a bit more (another teaspoon), along with a cup of applesauce, and call them “apple cinnamon pancakes.”
My family ate them just as well (or better) than the regular, old-fashioned ones, so I’d say my accident was a happy one. Breakfast success!
- 1½ cups all-purpose flour
- 1 tsp salt
- 2 tsps cinnamon
- 1 tsp vanilla
- 1 tbsp white sugar
- 1 cup half and half
- ½ cup plain Greek yogurt
- 1 cup applesauce
- 1 egg
- 3 tbsps butter (melted)
- In a large bowl, mix together the flour, salt, sugar, and cinnamon.
- Dig a well in the center of the dry mixture.
- Pour in the half and half, egg, vanilla, yogurt, applesauce, and melted butter.
- Stir together until smooth.
- Heat a lightly oiled frying pan over medium heat.
- Spoon the batter into the frying pan, one “pancake” at a time.
- Brown on both sides (about 30-60 seconds per side).
- Serve hot, with maple syrup (if desired).