I have only made this recipe with home-made applesauce from tart baking apples. If you are using canned applesauce and the batter does not start to rise when the soda is mixed in, you may want to add a teaspoonful of apple cider vinegar. Also I use Featherweight brand baking powder, which does not contain soda. If you use a baking powder with sodium bicarbonate in it, you may want to omit the baking soda from the recipe.

Beat the egg together with the applesauce in a medium bowl. Mix in the oil, and dry ingredients except the baking soda. Add enough water to form a thick batter. When you are ready to cook the pancakes, sprinkle the soda over the top of the batter, then stir it in quickly. The batter should start to foam up. Do not stir the batter more than is necessary, so that it does not fall. Spoon the batter around on a hot griddle to make 1/4 inch thick cakes. Cook until the bottom is lightly browned, then turn the cakes and brown the other side.

July, 2003, C. Fehrenbach