Ingredients
- 3 cups all-purpose flour
- 2/3 cup sugar
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened applesauce or 1/2 cup vegetable or canola oil
- 1 tsp pure vanilla extract
- 2 eggs slightly beaten
- 3 cups buttermilk or 3 cups milk + 3 Tbs vinegar or lemon juice, let sit 1-2 minutes to sour
Method
- In a large mixing bowl, blend all dry ingredients together.
- In another smaller mixing bowl, mix all wet ingredients together.
- Add wet ingredients to dry ingredients. Mix only until all dry ingredients are moistened. Do not over mix. There should be some small lumps in the batter.
- Cook over medium heat on a greased (butter or pan spray) heated skillet. Cook hotcake on first side for 2-3 minutes or until several bubbles begin to surface on uncooked side.
- Flip and cook for an additional 1-2 minutes. Hotcake is done when both sides are golden brown and batter is cooked through.
- Serve immediately or freeze for later. See notes for freezing and reheating instructions.
- Top with butter, your favorite syrup, jam, peanut butter, etc.
Notes
To freeze for later:
Cool hotcakes. Place hotcakes in labeled and dated ziploc bags. Press excess air out of bags before sealing. I like to place 2 hotcakes in each sandwich size ziploc. The kids can pull out a one bag for breakfast.
To reheat frozen pancakes:
Separate pancakes into a single layer on a microwave safe plate. Microwave on high for 45 sec to 1 minute or until hot OR using a toaster, toast pancakes using lower heat setting (1-3). Microwaving will make the pancakes soft. Toasting will give them a more crisp exterior.