This August, NH Food Alliance is hosting NH Eats Local Month – a whole month dedicated to celebrating the delicious food we grow and raise right here in New Hampshire. To kick off the month, they are encouraging all Granite Staters to come together to feast on pancakes with local NH syrup this Sunday, August 1st.
To encourage you all to participate, I’m going to share my favorite pancake recipe, which tastes just like apple cider doughnuts, especially when you smother it with NH maple syrup.
First, a word about the ingredients. Like everything I bake, these pancakes are made with as many local and waste-free ingredients as possible. We made our own maple syrup this year, but it ran out quickly, so, as always, we turned to our friends at Kearsarge Gore Farm for our liquid gold. The flour, baking powder, vanilla, oats, walnuts, and cinnamon, I buy in bulk through the Concord Coop Buyer’s Club. We are very lucky to have lots of dairy options available locally (look for returnable glass containers, whenever possible). My chickens aren’t laying yet, but eggs are perhaps the easiest product to find in the summer, other than zucchini. Now, for the pancakes!
Hannah’s Apple Cider Doughnut Pancakes (8ish pancakes – I usually double it)
- Whisk together in a large bowl:
- 1 1/2 cup flour (Bob’s gluten free 1 to 1 flour works too)
- 1-3 tablespoons brown sugar
- 1 3/4 tablespoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon
2. Whisk in a medium bowl:
- 1 1/2 cup milk (homemade oat milk works too)
- 3 tablespoons butter, melted (melted coconut oil works too)
- 2 eggs
- 1/2 teaspoon vanilla
3. Mix the wet ingredients into the dry ingredients. Add:
- One small apple, or one half large apple, grated
- 1/2 cup walnuts, chopped (optional)
- (the leftover oatmeal from making your oat milk)
4. Heat a skillet to medium-low and cook your pancakes till they’re golden brown.
5. Douse in maple syrup, snap a photo, and tag @nheatslocal.