I made some of the best gluten free pancakes I’ve ever made last night. I wasn’t using a recipe, but this is approximately what I did. I plan to revisit this recipe and tweak and correct it till I’ve recreated what I did last night. Here’s the starting point:
ingredients:
- 1.5 cups Gluten Free all-purpose baking flour from Bob’s Red Mill
- 2 tsp of baking powder
- 1 tsp of salt
- 2 tsp sugar
- 2 eggs
- 1 cups of milk (perhaps more?)
- 1/4 cup of yogurt (perhaps that isn’t the right amount either)
- 1 Tbsp melted butter
What to do:
- mix dry ingredients
- in a separate bowl, beat eggs and then beat in milk
- add egg/milk mixture to dry ingredients, and stir, then add in yogurt and stir well to combine. This is GF flour, so you don’t need to worry about working the flour as you do with regular flour.
- Finally, stir in your melted butter.
What you should have is a batter that’s pretty thick – my measure of thickness is how runny the batter is when I pour a ladleful into a pan. This batter should spread out nicely, and mostly circularly, to about 5 inches or so.
Heat up your pan/griddle/etc, and cook these as you would cook any other pancakes.
If you try this recipe, please let me know how it works for you.