Thank you so much to everyone involved with my book signing and "Ladies' Night," event this past weekend at Deseret Book. It was great fun and a big success. I appreciate you inviting me and making me feel so welcomed. Thank you!
“Bran is the outer layer of the wheat berry that is cast off during the wheat-grinding process. Most pioneers, when returning from the mill after taking their wheat to be ground, would have both flour and bran to use as cooking staples throughout the year.” –an excerpt from The Pioneer Cookbook by Miriam Barton.
½ cup flour (all-purpose or whole wheat)
½ cup wheat bran
½ cup milk
½ cup applesauce
2 tablespoons brown sugar
2 tablespoons canola oil
2 teaspoons baking powder
1 teaspoon vanilla
½ teaspoon sea salt
½ cup apple small apple chunks
Heat a large skillet to medium or griddle to 300. In a large mixing bowl beat the eggs then whisk in the remaining ingredients (except the apple chunks), stirring until the batter is very smooth. Lastly fold in the apple chunks.
Lightly butter the hot pan or griddle. Scoop about 1/3 cup batter per desired pancake onto the hot surface. When each cake becomes bubbly flip it over, cooking the pancakes about 3-4 minutes on each side.
By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.
This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Friday Pot Luck, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays, Bake with Bizzy