Apple Cider Pancakes with Cinnamon Sugar Topping

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Pinterest is the devil, and is amazing all at the same time.  You see these gorgeous pictures of delicious food and I don’t know about you, but I go straight to the store and get what I need to make them.  I grew up eating buttered toast with cinnamon and sugar sprinkled on top, and lately I’ve been craving random childhood foods… This recipe has whole grains, healthy fat, and yogurt with that fall cider and apple, and is decadent at the same time.  I would definately cook down a cup of cider next time to concentrate the flavor and add chunks of diced apple as well, I wanted  more apple.  But the pnacakes were a great texture, thin light and cakey at the same time.

Apple Cider Pancakes + Cinnamon-Sugar Topping

adapted from: Tokyo Terrace Blog

*This recipe makes a large batch. If you are making these for 2 or 3 people, just save the extra dry mix as I’ve indicated below. This way you’ll have plenty for the next time you decide to make pancakes! If you’d prefer not to use whole wheat flour, use white flour instead.

3 cups whole wheat flour
3 cups white flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon salt

Place ingredients in an airtight container and store until ready to use. Or continue with the recipe below, which makes  nice amount of pancakes for 2 very hungry people or 4 not so hungry people:

1 cups dry pancake mix

1 egg, separated
2 tablespoons olive oil
1/4 cup buttermilk (or buttermilk substitute)
1/4 cup plain yogurt
1 teaspoons honey
1/2 cup apple cider (or apple juice if you can’t find cider)

Unsalted Butter (both for cooking the pancakes and topping them when they are finished)

3 Tablespoons sugar + 1 1/2 Tablespoons ground cinnamon

Place the 1 cup of dry mix in a large bowl. In a small bowl, whisk the egg white, buttermilk, yogurt, honey and cider. In another small bowl, whisk together the egg yolks and olive oil. Whisk the wet ingredients in one bowl until combined. Pour the wet ingredients into the bowl with the dry mix and stir until just combined. Lumps are good! Don’t get rid of them!

Heat 1 tablespoon of butter or vegetable oil in a medium pan. Measure 1/3 cup of the batter and pour into the pan. When you start to see small bubbles on the top of the pancakes and the edges are beginning to cook, flip the pancake. Be sure to add more butter or oil as needed so the pancakes don’t stick.

While the pancakes are still warm, top with some butter and allow it to melt over the top of the pancakes. Sprinkle with the cinnamon and sugar mixture and eat!

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