Arkansas river apple cakes
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Whole-wheat flour |
| ⅓ | cup | Dry milk powder |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground cinnamon |
| 3 | Eggs | |
| * Vegetable oil | ||
| 2 | tablespoons | Honey |
| 2 | Med. apples, grated | |
| 1½ | cup | Water, approximately |
| 1 | 1 lb carton plain yogurt | |
| 1 | pounds | Jar applesauce |
Directions
Source: FOODday, July 9, '91 From: Valerie Whittle Makes about 20 5-inch pancakes
Combine whole-wheat flour, milk powder, baking powder, baking soda, salt and cinnamon in large bowl. Add eggs, 3 T oil, honey, apples and 1½ cups water, mixing thoroughly. Batter should be runny, the consistency of warm honey. Add additional water if necessary.
Place griddle or skillet over medium heat. When water dropped onto surface sizzles, brush surface with oil. Using ¼ cup batter for each pancake, pour onto surface far enough apart so pancakes do not touch. Brown pancakes on 1 side. When bubbles appear on uncooked surface, turn pancakes and brown on second side. Serve topped with yogurt and applesauce. Submitted By ROBERT MILES On 06-13-95