Arkansas river apple cakes

Yield: 20 servings

Measure 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

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

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