February 4, 2014

Apple Cider Pancakes

I adapted these from a gluten free recipe, and while they might still need a little tweaking, but I think they're delicious!  This makes enough for about 4 people.  Serve with cinnamon sugar, or if you want to take it over the top, caramel syrup.

1 1/2 cup whole wheat flour
1/2 cup cornstarch
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 large eggs
1 cup apple cider
1/4 cup vegetable oil
1 teaspoon vanilla extract

In a medium bowl, whisk together flour, cornstarch, baking powder, ground cinnamon, salt, and ground nutmeg. Add eggs, cider, vegetable oil, and vanilla extract ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth.

Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup, onto griddle. Batter should "sizzle" when it hits the pan.

Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop, about two minutes. (The batter should look almost dry). Cook another 1-1 1/2 minutes.

Spread warm pancakes with butter and sprinkle generously with cinnamon-sugar mixture.

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