Everyone knows where that famous line “Gotta Dance, Gotta Dance” comes from. Well, yet another day of this weather – right smack during the weeks when it should be stellar, sunshiny, bright and crisp, is sending me sinking and so I was off in search of some happy inspiration this morning when I thought of this iconic scene from “Singing in the Rain”. Here, go ahead, cheer yourself up:
Before I got ready to head off to the Farmer’s Market this morning, I made a batch of Granny Smith Apple Pie Scones. I’ll post this recipe at the end. This didn’t satisfy my baking urge this morning (I’m busy trying to defy the rule – don’t bake scones when it’s damp) and so I migrated over to the pancakes department.
GLUTEN-FREE PUMPKIN-APPLE CIDER PANCAKES WITH CINNAMON MAPLE SYRUP – adapted from Martha Stewart
1 1/2 cups King Arthur Flour Gluten-free flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg (use 1/4 tsp if pre-ground)
1/8 tsp ground cloves
1/2 tsp salt
2 tbsp melted butter
1/2 cup buttermilk
1 egg
6 tablespoons pumpkin puree
1 cup dark amber maple syrup
1 cinnamon stick, halved
1/4 – 1/2 cup fresh-pressed apple cider (mine’s from Wightman’s) Preheat a large skillet on medium and brush with butter.
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger and salt. In a measuring cup, whisk together the melted butter, egg, buttermilk and 1/4 cup of the apple cider.
Gently mix the wet ingredients into the dry just until the dry disappear. Drizzle in the remaining apple cider until you get a moist spreadable batter (not too dry, not too wet).
Meanwhile, heat 1 cup dark amber maple syrup in a small saucepan together with one cinnamon stick, halved. Scoop pancake batter onto the heated skillet and cook, watching till the surface is a nice brown – about 1 1/2 minutes, flip and cook the other side until the pancakes are just firm. Top with a dollop of sweet cream butter and the Cinnamon Maple Syrup. Yum, enjoy!
*Note: I would generally make my own gluten-free flour mixture but today I didn’t have any Almond Flour in the house – I keep a box of the King Arthur brand handy for emergencies.
GRANNY SMITH APPLE PIE SCONES –
3 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
zest of 1/2 lemon
1/4 cup sugar
1 tbsp freshly grated fresh ginger root 8 tablespoons unsalted butter, cold, cut into small pieces
1/2 cup buttermilk
1/4 cup plain yogurt
1/4 cup apple cider
2 eggs
1 tsp vanilla extract
1 large granny smith apple, peeled, cored and chopped into 1/4″ pieces
egg wash
cinnamon sugar
Preheat oven to 400F. Line a baking sheet with parchment paper.
In the bowl of your food processor, whir together the flour, baking powder, cinnamon, nutmeg, ginger, ginger root, lemon zest, and salt. In a large measuring cup, whisk together the eggs, buttermilk, apple cider, vanilla and yogurt. Make a well in the center of the dry ingredients. Pour the wet ingredients into the center and, working with a dough scraper, gently pull the dry ingredients into the wet. Mix just until the dough begins to hold together. Add the apples and mix in gently. Knead dough with your hands until it holds together and form into a roll about 10″ long. Cut, with a dough scraper into 8-9 scones and place on a baking sheet lined with parchment paper. Brush with egg wash and sprinkle with cinnamon sugar. Bake for 20 minutes (turn pan 1/2 way through) or until nicely browned and dry and crunchy. Remove from oven and serve warm. Enjoy!