Now that the weather is cooling down, I am beginning to crave food that feels like a hug. These pancakes are perfect for the new season: warm, satisfying and full of autumn flavours. Apple, cinnamon, ginger and allspice. Mmm.
The soda water helps make ’em nice and fluffy. Soda water is the best for pancakes! Now I need to figure out what to do with the rest of the bottle. Cocktails and pancakes: Legit? I vote yes.
These are just the ticket for a lazy night curled up on the couch. At my place, we are deep in a 30 Rock binge right now. It is my first time watching the series and I am in such big love with Tina Fey. And Alec Baldwin. Surprisingly, I am loving the Baldwin. Almost as much as I love these pancakes…
Apple Pie Pancakes
1 1/2 c flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
1/4 cup raw sugar
1 cup rice milk
2 tsp vanilla extract
3 tbsp rice bran oil (or canola, sunflower, coconut)
1/2 cup soda water
1 medium red apple, grated
What to do:
Sift flour, baking powder, cinnamon, ginger and allspice into a large bowl. Add sugar and stir to combine.
In a separate bowl, combine milk, vanilla, oil, soda water and grated apple.
Add wet ingredients to dry, in several batches, mixing gently as you go. When just combined, cover and set aside for 30 minutes – this makes for nice and fluffy pancakes.
Turn your oven on to 150 C and put a large plate in there; this’ll keep the cooked pancakes warm while the rest of the batch is on its way.
Heat a little oil in a frying pan over medium heat. Add a little batter to the pan, using around 1/4 cup per pancake. After 1-2 minutes, when bubbles form on the surface of the batter, it’s ready to be flipped over. Cook 1 minute more, until golden brown, then transfer to warming plate.
Serve stacked with layers of maple syrup and sliced banana.