Given that it was a quintessentially rainy Saturday morning in Portland, Dan and I lazed around at home. Having a strong hankering for homemade pancakes, I succumbed to the craving and made two batches of fluffy pancakes, tailored to each one of our diets (mine being the eat anything diet and Dan's the gluten free).
Using a simple recipe for fluffy pancakes from All Recipes, I substituted the all purpose flour with Bob's Red Mill products that fit our needs. For my version (first picture above), I used whole wheat flour and for Dan's, I used Bob's gluten free corn flour that actually produced silver dollar corn cakes.
Both versions were tasty and unique in their own right, but I preferred my fluffier rendition, as I found it to be airy and more pancake-like.
To further jazz up this dish, I cut up a delicious Rainier apple into thin slivers and reduced it in butter and sprinkled it with a pinch of cinnamon and brown sugar for about 20 minutes on low heat. Producing a tender, sweet compote, the pancakes almost didn't even need syrup. We poured it on top anyway for good measure and I can't say it spoiled this already sweet deal. Hope you enjoy it too!
Fluffy pancake recipe, as adapted from All Recipes
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