I have searched far and wide for a decent gluten free pancake recipe since going gluten free. Most I have found have been thin, dense, and just floppy. So I experimented several times and finally created the perfect pancake, worthy to be called such. Having 7 children and a hungry husband, I, of course, need a rather large batch. If you are feeding a smaller crew, half the recipe, or just throw the remaining pancakes in the fridge and pop them in the microwave for a few seconds the next day. Be sure to use superfine rice flour in all my recipes. You avoid the grittiness that some complain of when using rice flour.
Yields about 22, 6" diameter pancakes
Combine in a large mixing bowl:
1 1/2 c brown rice flour
2 cups white rice flour
1/2 tsp xanthan gum
4 tbs brown sugar
1/2 tsp sea salt
6 tsp baking powder
Combine is a separate smaller bowl:
4 c milk
3 eggs, beaten
1/2 oil or melted butter
After you combine the wet ingredients, add to dry, and use a wisk to mix until smooth. Batter with be thick, like cake batter. If it is too thin, add a little more rice flour (doesn't matter which one). This is rather critical in keeping them thick and fluffy.
Ladle onto a preheated, oiled skillet.
Flip when the surface of the pancakes are all bubbly.
Top with butter and the toppings of your choice. I prefer Meijer Gold Praline syrup, or home made jelly!
After you combine the wet ingredients, add to dry, and use a wisk to mix until smooth. Batter with be thick, like cake batter. If it is too thin, add a little more rice flour (doesn't matter which one). This is rather critical in keeping them thick and fluffy.
WOW... those look YUMMY =)
ReplyDeleteThanks Judi! I forgot to add my Chocolate Chip Banana's Foster version!
ReplyDeleteAdd mini chocolate chips to the batter
In a sauce pan combine:
Banana topping:
1 c real butter
1 c dark brown sugar
4 bananas, sliced
Caramelize the butter and brown sugar, and toss sliced bananas in. Serve over warm pancakes!