Apple Cider Pancakes

It's coming. Thanksgiving is hours away. And what is going to prepare you for a day of cooking, football, and in-laws better than a hearty and nutritious breakfast? This recipe for apple cider pancakes with a cinnamon sugar topping comes from an amazing blog written by an American in Tokyo (http://www.tokyoterrace.com/) and is sure to hit the spot on Thanksgiving morning.

If you want to save space for the truckload of turkey you'll be eating that evening, think about making these before a day of black friday shopping!

This will make a large batch of pancakes, so if you're cooking for only 2 or 3 people, you might want to either halve the recipe or save the extra dry mix for a later batch.

6 cups flour (either 3 cups whole wheat with 3 cups all purpose, or 6 cups all purpose flour)
1 1/2 tsps baking soda
3 tsps baking powder
1 tbsp salt

Place ingredients in an airtight container and store until ready to use. The ingredients below will make enough pancakes for about 3 or 4 people.

1 cup dry pancake mix from above
1 egg, separated
2 tablespoons olive oil
1/4 cup buttermilk
1/4 cup plain yogurt
1 teaspoons honey
1/2 cup apple cider (or apple juice)

Unsalted Butter (both for cooking the pancakes and topping them when they are finished)

3 Tablespoons sugar + 1 1/2 Tablespoons ground cinnamon

Place the 1 cup of dry mix in a large bowl. Then, in a small bowl whisk the egg white, buttermilk, yogurt, honey, and cider. In another small bowl, whisk together the egg yolks with olive oil. Combine your wet ingredients and then add them to the dry mix until just combined. Don't be concerned if your mix is a bit lumpy; this is just fine.

Heat a pan and grease with either butter or oil. Ladle your pancake batter into the pan. When small bubbles appear, you can flip the pancakes.

While the pancakes are still warm, top with some butter and allow it to melt over the top of the pancakes. Sprinkle with the cinnamon and sugar mixture and eat!