Notes: Tasty! For easier prep I added 1 egg to the batter (thinner pancakes--no slicing necessary) and used 1/4 cup less milk in the almond topping (5min less time in oven). Try 1/3 cup batter per pancake--roll pan to spread batter for large, thin 6-8" diameter crepe-like pancake. 1/8-1/4 cup applesauce filling per pancake. I added a few drops of almond extract into the applesauce filling since I had no almonds on hand, and a touch of cinnamon. Served with maple syrup for a deeply flavored breakfast that is not too rich. The crispy edges on the pancakes and puffy, juicy insides make an exotic, almost French cooking-esque contrast in your mouth. Wow.
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