Saturday morning pancakes are a ritual in our house, and going gluten-free was not about to change such a cherished tradition.
Last week, it was pumpkin pancakes, based off of Martha Stewart’s incomparable recipe. The only thing I noticed was that I needed to add a bit more liquid to the recipe when replacing all-purpose flour with my all-purpose gluten-free mix. Knowing this, I managed to hit the right ratio of dry-to-liquid ingredients the first time around with my latest recipe: Apple Cider Doughnut Pancakes with Cider Syrup.
Yup. You read that right. It was pretty much like heaven on a plate.
And now, without further ado, enjoy!
Apple Cider Doughnut Pancakes
adapted from Serious Eats
makes 8 pancakes
2 c. gluten-free all-purpose mix
2 T sugar (I use unrefined)
1 T baking powder
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1/4 t. xanthan gum
1 1/2 c. apple cider
1/4 c. melted butter
1 t. vanilla extract
butter and cinnamon sugar, for serving
cider syrup (recipe below)
Combine gluten-free mix, sugar, baking powder, cinnamon, salt, nutmeg, and xanthan gum in large bowl. In another bowl, whisk the eggs, cider, melted butter, and vanilla until combined. Pour wet ingredients into dry and combine.
On a hot griddle (batter should sizzle when it touches the surface), prepare pancakes by pouring approximately 1/4 c. batter and spreading/flattening slightly with spoon. After about 2 minutes, when the underside is golden, flip and cook for another 1-2 minutes on the other side, or until pancake is cooked through and thoroughly golden. Spread with butter and sprinkle with cinnamon sugar. Top with plenty of hot cider syrup, and devour.
1 T butter
1 c. apple cider
1/2 c. sugar
1 cinnamon stick
Melt butter in a small saucepan. Add remaining ingredients and bring to boil, stirring. Continue to cook over medium heat, stirring occasionally, until reduced by half, about 15 minutes. Remove cinnamon stick and pour over pancakes.