Best GF Pancakes Yet
breakfast
I love pancakes. My wife loves pancakes. My daughter LOVES chocolate pancakes (and takes a picture with her face smeared in chocolate every time she she finishes eating chocolate chip pancakes). But… my daughter has celiac.
So, I’ve been working through a lot of GF pancake recipies, or using GF flour (Cup 4 Cup is hands down THE BEST) with regular recipes to make them. I kept being unsatisfied, but, eventually learned a basic formula to them. To thick, to thin, too cakey, to fluffy (yes, this is a thing). This morning, I made a few adjustments, and I think I hit on the right one, so I’m going to archive it here so I don’t forget.
Also, if you are unsure of how to cook pancakges, find the Good Eats Pancake Episode where Alton really teaches you how to do it right.
Best GF Pancakes Yet
Ingredients:
1 Cup Gluten Free Flour Blend (I prefer Cup 4 Cup, but others likely work) If no Xanthum gum in mix, add ~ 1/4 tsp
1/3 Cup Oat Flour (this was a huge innovation!)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
2 Tbs sugar
2 eggs
1 1/2 - 2 C milk (to get it to the thinness of your liking - play with it)
3 Tbs melted butter
Instructions:
Whisk dry ingredients.
Whisk wet ingedients.
Mix wet into dry until all dry is incorporated. Lumpy batter is just fine.
Heat griddle/cast iron/carbon steel pan to ~350F
Spoon on 1/4-1/3 Cup batter. Cook until bubbles form around edges.
Flip.
Cook until just cooked through.