Wine country flapjacks
Discover for yourself the nutty, chocolaty note and toothsome texture grapeseed flour can impart to your baked goods and other treats.
Alexis HandelmanAlexis Baking Co. and Café
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2 3/4 cups all-purpose flour or gluten-free flour (see note)
3/8 cup merlot grapeseed flour
6 tbsp. granulated cane sugar
1 tbsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 large eggs
4 cups 2 percent milk
1 1/2 oz. unsalted butter, melted
In a large bowl, mix dry ingredients together. In a small bowl, mix eggs with milk and melted butter. Add wet ingredients to dry ingredients and combine only until mixed. Do not overmix.
Drop by 1/2-cup measures onto a buttered griddle and cook until bubbles appear on the surface. Flip pancakes over and cook until the underside is nicely brown.
Note: The flapjacks can be made gluten-free. Handelman uses Cup4Cup gluten-free flour mix, but you can experiment with your favorite brand. She also uses grapeseed flour from Food & Vine of Napa.
Makes 9 to 10 (6-inch) pancakes