spiced pancakes

Ginger, cloves, nutmeg and cinnamon come together to make this traditional breakfast treat extra special. The addition of applesauce not only adds sweetness, but it means less fat (in this case, oil) is needed.

2 eggs
2 cups all-purpose flour
1 cup milk
2 tablespoons vegetable oil
6 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
1 cup applesauce
1 pinch ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Combine all ingredients in a large bowl and stir to combine. Important: Batter will be lumpy. Leave those lumps alone!

Using a brush or paper towel, lightly grease a large skillet with a little vegetable oil and heat over medium heat. Pour a scant ¼ cup batter into skillet for each pancake (do this as many times as there is room in the skillet). Carefully flip pancakes when edges start to bubble. Cook on the flip side for 1 minute. Transfer to a plate; keep warm. Continue the process until all the batter is used. Serve with butter and maple syrup. Freeze any unused portions for a quick weekday breakfast!

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Breakfast in Bed
in the archived edition of our March 2016 email.
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