1/2 cup butter, softened
1/2 cup brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1 1/2 teaspoons ground nutmeg
2 tablespoons cider vinegar
1/2 cup applesauce, divided
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet or 9x9 inch pan.
In a large bowl, cream together the butter, brown sugar, egg, vanilla extract and nutmeg until smooth. Stir in the vinegar. Sift together the rice flour and all-purpose flour, set aside. With a wooden spoon, mix the oil, brown sugar, vinegar, applesauce and cinnamon. Spoon batter into prepared pan.
Bake in preheated oven for 18 to 22 minutes, until a wooden pick inserted into center of pan comes out clean. Cool slightly while cooling, while fragile set aside.
Meanwhile, bring a large pot of water to a boil. Stir in pancake liners, letting bubbles form in them. Pour batter into prepared pan.
Bake in preheated oven for 25 to 35 minutes, until a wooden pick inserted into center of pan comes out clean. Cool thoroughly before removing pan from oven. Spring and serve hot.