Mom’s Thin Pancakes
3 eggs
2 cups milk
1 1/2 cups flour
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/4 cup cocoa, optional
Combine pancake ingredients; beat until smooth; allow to sit 20-30 minutes while preparing Applesauce, setting table and doing other service preparation tasks (may refrigerate pancake batter overnight).
Fresh Applesauce
4 medium flavorful apples
1 tablespoon orange zest
1/4 teaspoon cinnamon
Toppings
2 cups vanilla yogurt
1/2 cup chopped pecans, toasted (optional garnish)
Chocolate syrup, optional
Quarter and core apples (do not peel). Combine apples, orange zest and cinnamon in food processor or blender; process until pureed (scrape down sides of bowl as needed).
Heat non-stick fry pan or griddle over medium heat (if needed spray with non-stick spray); pour 1/4-cup batter on griddle and gently spread with the back of a spoon to make 8-inch round pancake (pancake will be thin, like a crepe). Cook until top is dry and bottom is lightly browned; gently flip and cook opposite side.
Place two pancakes on individual plate; spoon approximately 1/4-cup applesauce down center each pancake and fold over or roll up. Drizzle with optional chocolate syrup, spoon 1/3 cup yogurt over top, sprinkle with chopped nuts.
Notes:
Try this recipe out for a light and refreshing Mother’s Day breakfast – but there will be enough for the family that prepares it. Serves 6
For more information and recipes go to www.UtahDairyCouncil.com
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