Wine country flapjacks

Ingredients

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

Directions

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