Serious Eats: Recipes
Gluten-Free Tuesday: Apple Cider Doughnut Pancakes
Lately I've been craving an apple cider doughnut but, honestly, I've been too busy to fry a gluten-free batch. Then last weekend, right before making a batch of pancakes, a culinary "a ha" moment stuck. Why not make apple cider doughnut pancakes?
Adapting the pancake recipe was so simple that I can't believe I never thought of this before. I just used apple cider in place of milk, added cinnamon and nutmeg, and coated the finished pancakes with cinnamon-sugar (some melted butter helped the cinnamon-sugar stick). The result? Better than I could have hoped.
Sure, they aren't doughnuts but they're some of the fluffiest pancakes you'll eat, and the faint apple taste was enough to satisfy my cider doughnut craving. Until, you know, I have time to make the doughnuts.
Dairy: The pancake recipe is dairy-free. However, I use butter on the finished pancakes to help the cinnamon-sugar mixture stick to the pancakes. If you are dairy-free, use a dairy-free margarine or spread to replace the butter.
Eggs: To replace the eggs, add 3 tablespoons ground flax meal to the dry ingredients and increase the cider to 1 1/4 cups. If the batter seems too thick, add an additional 1/4 cup of cider.