Remember how I said I had a produce problem? The madness continues – it is well and truly apple season! The days are getting cooler, there are frostings of color on the treetops here, and there are little sunset-colored globes bursting with flavor in the fruit section and the farmers market. Love, love, love! Fall is amazing. And filling.
I was having fun with Hodgson Mill Gluten Free Pancake & Waffle Mix—the basic pancakes are lovely on their own, but I wanted to see if I could pack some fall flavor that I’ve been craving into the finished product. I’ve found I could easily interchange regular wheat-flour pancakes with this gluten-free mix. And then I can invite friends who don’t eat gluten to brunch.
First I tried making pancakes with my first half gallon of the season’s apple cider. The apple taste was just too subtle for me. I wanted all the goodness of sweet, delicious, spicy, baked apples, plus all the awesomeness of pancakes. Instead of apple cider, I picked up a jar of apple butter from a local orchard –hmm, apple fortified with apples? Yes. This delivers for me.
Could anything be easier? Mix wet ingredients with dry, whisk it up, and heat up a griddle. I love watching the transformation from batter to crispy pancake.
I do love silver dollar pancakes. Maybe because I just like to flip lots of pancakes. I don’t know. I also feel like a giant when I eat them, which is fun.
If you like buttermilk pancakes, with a more custardy texture, you should try this recipe with yogurt. If you prefer a more crumbly, cake-like pancake, make it with milk. I made mine with milk, since I like a crumbly, cake-y pancake with cool butter and good syrup.
Maybe I like silver dollar pancakes more because I can go back for seconds. And thirds.
However you like your pancakes, enjoy the season! Get outside, enjoy the leaves and breeze and the nip in the air. It’s baking season.
Gluten Free Apple Butter Pancakes
1 cup Hodgson Mill Gluten Free Pancake and Waffle Mix
½ teaspoon cinnamon (omit if apple butter has enough spice for you)
½ cup apple butter
½ cup milk divided (or ¼ cup yogurt plus 3 tablespoons milk)
½ teaspoon vanilla
Measure dry ingredients into a medium sized bowl. Add apple butter, ¼ cup of the milk, egg, and vanilla, and mix well until no dry bits remain. A whisk or fork works well for mixing.
Add more milk 1 tablespoon at a time, and mix again in order to thin the batter. I needed 3 tablespoons milk to thin mine enough to spoon into the pan; adding 4 tablespoons brings it closer to a pourable consistency. ( I was fine with having to use a spoon for mine .)
Heat griddle or large pan over medium heat. Water should sizzle when drops are thrown on the hot surface. Spoon or pour batter into pan, and watch carefully for small bubbles to form near the edges. You can also lift up one side of a pancake peek at the bottoms to check if they are browned to your taste. Flip once using a spatula, and cook 2-3 more minutes, or until both sides are browned to your satisfaction.
Do not press or pat pancakes down with your spatula; it destroys the fluffy texture and makes them dense and flat.
Serve hot, with your favorite toppings such as butter, real maple syrup, whipped cream, and/or fruit.
Notes: Makes 6-8 6-inch pancakes, or 12-15 3-inch pancakes. Recipe is easily doubled or tripled. Batter will not keep well uncooked, so it’s best to use all batter and save cooked pancakes, which do keep well in fridge if wrapped well or kept in airtight container. Reheat in microwave, or over very low heat and a dry pan on stovetop.