I had no intentions when I woke up this morning to be writing a post about buttermilk pancakes. But we just finished breakfast here, the dishes are still in the sink, and here I am in front of my computer wishing there were a couple more of these pancakes left.
I've been making buttermilk pancakes for like, I don't know, 40 years or something, but for some uncanny reason, I've never thought to top them with applesauce. And then sprinkle them with cinnamon sugar. Until this morning.
I used some baked applesauce that I made a couple of days ago (this stuff rocks), but use whatever applesauce you might have on hand, the chunkier, the better.
Breakfast never tasted so good. Here's the recipe...
The Best Buttermilk Pancakes
1 1/4 cups flour
3 tsp baking powder
1 tsp salt
1 tbs sugar
1 egg, beaten
3 tbs melted butter
1 cup buttermilk
Combine flour, baking powder, salt and sugar in a medium bowl, whisk to combine. Add egg & butter, stir lightly. Add buttermilk and stir just to combine. Add a little more buttermilk if it seems too thick, but it should be more spoon-able than pour-able.
Heat about half a tablespoon of butter in a frying pan or griddle over medium-high heat (or coat with cooking spray). Scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Brown on both sides, turning once.
Top with applesauce and sprinkle with cinnamon sugar.