I can’t really call myself a forgetful momma, because, well, I was this way pre-baby.

Grocery lists and I are enemies of the biggest kind. I can remember childhood friends old house phone numbers. I can remember any birthday. Addresses. Names of all of my teachers. My brain retains some of the craziest, pointless “facts”. But when it comes to remembering what I need at the store? Fagheddaboutit.

I make a list, I forget the list on my counter. I put the list in my phone, because we live in the age of technology that lets us do that – and I forget my phone in the car.

I intentionally drive to the store for something like… say… eggs. I leave with everything BUT eggs.

For weeks, I wanted pancakes. I’m a huge fan of brinner, thanks to my mother and the nights of French Toast and Pancakes scattered throughout my childhood years. But alas, no eggs. I’d used the last of them to make us omelettes at some point over the summer, and by my nature, forgot continuously to replace them.

Finally, I scoured the internet for an eggless recipe. Scored several promising looking ones. Oh, but look, no butter either (damned sugar cookies!). Re-searched for eggless and butterless. Found several that sounded pretty gross. Buried deeper than it should be, I found this gem.

These were super easy to make, nice and light too. Perfectly timed because my mother had just given me a fresh jar of her canned applesauce for me to slather all over the top of them. And I sprinkled, sparingly, some of the very little bit that I have of the maple extract in the batter too.

Eggless, Butterless Pancakes (from food.com)

Ingredients:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons sugar
• ¹⁄₄ teaspoon cinnamon
• 2 cups milk
• 2 tablespoons water
• 3 tablespoons canola oil
• ¹⁄₄ teaspoon vanilla

Directions:

1. Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles.
2. Mix all the dry ingredients.
3. Add the milk, water, oil, and vanilla.
4. Mix well, but don’t over stir; a few lumps are okay.
5. Drop 1/4 cup of batter for each pancake.
6. Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast.