Yield: 8 pancakes

Nope, “doughnut-pancakes” is not a misprint.

I was inspired to make these scrumptious breakfast treats recently while watching “Diners, Drive-ins and Dives.”  On the program, the chef made a nutmeg-flavored muffin batter and, when the muffins were baked, removed them from the tin, dipped them in butter, and rolled them in cinnamon-sugar.

My mind instantly translated them into my beloved pancakes, going a little easier on the butter and cinnamon-sugar.  I started with my go-to pancake batter, added lots of ground nutmeg for that distinctive cake doughnut taste, and then simply brushed the tops of each one with a little vegan butter and a generous sprinkling of natural sugar mixed with ground cinnamon.  They need no syrup, as the combination of the tender pancake, silky butter and crunchy topping are all any pancake- or doughnut-lover could ever want.

As they cooked, these doughnut-cakes filled the kitchen with a homey, heady aroma, very welcome on this gray, frigid day in March with sleet audibly pelting against the windows.

Topping:

1/4 cup natural sugar

1/4 teaspoon ground cinnamon

2-4 tablespoons vegan butter (I actually like to use 4 tablespoons, as sometimes the pancakes will be more absorbent than others, and use any leftovers for another purpose)

Pancakes:

1/2 cup spelt or whole wheat flour (I am a new and devout fan of spelt flour)

1/2 cup self-rising flour

3 tablespoons natural sugar

2 teaspoons ground nutmeg (freshly ground, if possible)

1/2 teasopon baking powder

1/4 teaspoon baking soda

1 cup unsweetened soymilk (plain or vanilla would also be good–regular or lite)

1/4 teaspoon vanilla

additional vegan butter and canola oil for frying

Preheat the oven to warm. Line a cookie sheet with waxed or parchment paper.  Make topping by mixing together sugar and cinnamon in a small cup.  Set aside.  In another small cup, melt butter for about 20 seconds in microwave, and set aside.  Make pancakes:  in a medium mixing bowl, place both flours, sugar, nutmeg, baking powder, and baking soda.  Make a well in the center and pour in soymilk and vanilla. Whisk together until well combined. In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.) Using a 1/4 cup measure, make pancakes, two at a time. Cook two-three minutes on the first side until you get a nice rise, a few bubbles appear around the edges, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to lined baking sheet to brush the tops with butter and sprinkle generously with sugar mixture.  Translate to plates or a serving platter, keep warm, and repeat with remaining butter or oil, pancake batter, butter and cinnamon-sugar.