Gluten-Free Tuesday: Apple Cider Doughnut Pancakes Recipe

• 1 cup white rice flour
• 1/2 cup sweet rice flour
• 1/2 cup cornstarch
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon xanthan gum
• 2 large eggs
• 1 cup apple cider
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• Butter
• Cinnamon-sugar* (about two tablespoons)
• To make cinnamon-sugar, combine 1/2 cup of granulated sugar with one tablespoon ground cinnamon

1. In a medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, ground cinnamon, salt, xanthan gum, and ground nutmeg. Add eggs, cider, vegetable oil, and vanilla extract ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth.
2. Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup, onto griddle. Batter should "sizzle" when it hits the pan.
3. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop, about two minutes. (The batter should look almost dry). Cook another 1-1 1/2 minutes.
4. Spread warm pancakes with butter and sprinkle generously with cinnamon-sugar mixture.

white rice flour, sweet rice flour, cornstarch, granulated sugar, baking powder, ground cinnamon, salt, nutmeg, xanthan gum, eggs, apple cider, vegetable oil, vanilla, butter, cinnamonsugar, cinnamonsugar

Taken from www.seriouseats.com/recipes/2011/11/gluten-free-tuesday-apple-cider-doughnut-pancakes-recipe.html (may not work)