This is seriously pancake porn if I ever saw it! Super soft, luxuriously light, and fabulously fluffy. I promise you this is the best pancake you'll make. Naturally sweetened with (unsweetened) applesauce, elevated with a good dose of baking powder, this is one pancake you won't need to dress up. Your fruit is in the batter, baby! And after a long and arduous night, it needs to be simple, comforting and oh-so-hearty.


Straightforward recipe, minimum fuss, two bowls, then wet ingredients into the dry. And if you got a cast iron pan ... this is the one thing you should be cooking in it. I had to fish mine out from the dark recesses of my cabinet, and luckily it was still seasoned nicely. Never again will you make pancakes in a non-stick pan if you got one of those cast irons after you see how beautifully it comes out. After all, you should be using it for more than self defence.


 I made these adorable mini ones too. Aren't they cute?

On side note, these do not really taste of apples at all. My hubby who detests cooked apples, as in apple pie, couldn't really tell there were apples in there. He loved it so much that he had two helpings of a triple stack! Surely, you don't need to take his enthusiasm and my word for how amazing these are. Please try them yourselves ...

This recipe makes 8 large or 12 medium pancakes. I made a double batch, as usual ;)

Ingredients:
185 g (1-1/2 cups) whole wheat pastry or cake flour
1 tbsp granulated sugar
2 tbsp baking powder
1/2 tsp salt
1 eggs, at room temperature
240 ml (1 cup) buttermilk, at room temperature
90 ml (1/3 cup) unsweetened applesauce
30 g (2 tbsp) butter, melted

Directions:
1. If you haven't got buttermilk, simply add 1 tsp of lemon juice to the milk and set aside to curdle.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt together.
3. In a medium bowl, beat the egg, then combine with the buttermilk, applesauce and butter.
4. Make a well in the centre of the dry ingredients, pour the wet ingredients into it and mix until no lumps of flour remain.
5. Heat your cast iron pan or a non-stick fry pan.
6. Brush with a bit of butter.
7. Ladle a 1/4 cup of batter in the centre, cooking until the surface starts bubbling.
8. Flip and cook a further 1 minute.
9. Keep warm in a parchment lined baking sheet in a 120C or 240F oven.
Or who are you kidding? Serve immediately, there's a line up right behind you.