Stoner Stuffed Pancakes
By J.C.
Ingredients:
1 8oz. Package cream cheese
1 tablespoon honey
1 1/2 cups applesauce (room temperature)
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk (room temperature)
3 tablespoons strong canna oil
1 large egg
Directions:
Preheat oven to 175° F. In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Set aside.
In a medium mixing bowl, whisk the buttermilk, canna oil and egg. Stir into dry ingredients. The batter will be slightly lumpy.
Using a mixer (hand is fine), mix cream cheese and honey together and set aside.
Heat a non-stick griddle over medium heat. Scoop about 1/4 cup of the batter for each pancake on the griddle.. Allow plenty of space to spread. Cook until bubbles form on top, 1-3 minutes; then flip and cook until golden brown, 1-2 minutes. Put finished pancakes in the oven to keep warm until done cooking remaining batter.
To serve, take a stack of pancakes and spread the filling on each one. Top with another pancake and a dollop of applesauce.
