Thanksgiving is really all about dinner. I know. Buuut, you still need to eat breakfast. Or at least I do. I actually get suuupper cranky when I don’t eat at reasonably spaced intervals, including the time shortly after getting up in the morning. That’s why I’m a food blogger, actually. It means I get to eat a lot. Which averts a great deal of crankiness. I bet many people wished that their jobs made them less cranky. Sweet gig, right?
No, but, seriously. I’m sure I’m not the only one who needs breakfast semi-promptly in the morning!?!?
SO… ::insert awkward clearing of throat sound here:::
Moving on to these pancakes, or excuse me, flapjacks, because I’m pretty sure that’s what you call thinner, incredibly tender, apple-y, cinnamon-y, pancakes. These flapjacks. Oh, these flapjacks. So. Darn. Yummy.
Remember that homemade applesauce we made a while back? The one with all the amazing fall spices? That’s the secret. Plus, I should totally point out to you, that these flapjacks make a quick and easy enough breakfast that you won’t die of starvation while they’re cooking. Yet, they’re also nice enough to mark the holiday; because eating your just plain regular toast on a holiday is lame. L-A-M-E.
So make these and be happy. And eat too much maple syrup. And butter. And you will thank me. And then later eat too much turkey and stuffing. It’s a win-win all day.
Cinnamon Applesauce Flapjacks
Yields: 20-25 medium pancakes. Adapted From: Lucian K. Truscott IV’s recipe for Mississippi Pancakes
- 2 eggs
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 3 teaspoons brown sugar, if desired
- 1/4 teaspoon kosher or fine sea salt
- 1/2 teaspoon cinnamon
- 1 cup milk
- 3 tablespoons butter melted
- 1 cup homemade applesauce (You can substitute store bought but add an additional 1/2 teaspoon of cinnamon.)
- 1/4 cup chopped walnuts, if desired
1. Heat a non-stick griddle over medium high heat. Meanwhile, in a large mixing bowl beat eggs with a wire whisk until light and bubbly.
2. In a separate bowl (or measuring cup) mix together dry ingredients: flour, baking powder, brown sugar, salt, and cinnamon. Add to the mixing bowl along with milk, butter, and applesauce. Mix well using the wire whisk.
3. Add the walnuts to the mixture and mix well, if desired.
4. When the skillet is hot, spoon about 1/4 cup of the batter on to the griddle for each pancake. Flip when you see small bubbles in the batter. These flapjacks will not bubble as much as regular pancakes before they need flipping. Cook for 1-2 minutes on the opposite side. Serve hot.
*Buckwheat or whole wheat flour makes a nice substitution here.