Because sometimes you just crave pancakes, even when you’re gluten-free. Add maple syrup and bacon (sometimes I substitute raspberry jam for the syrup), and you’re good to go.
Pro tip: if you’re reheating pancakes, the toaster oven is a better choice than the microwave.
Buttermilk Pancakes
10.5oz GF flour (I use the America’s Test Kitchen blend)
1t salt
1t baking powder
0.5t baking soda
2T sugar
1.75 c buttermilk
2 large eggs
4T unsalted butter, melted
- Start heating skillet/griddle. Mix all dry ingredients together in bowl and wet ingredients in another. (I use a 4-c measuring cup for the wet ingredients. It works well.)
- (Redacted because the ATK GF Cookbook wants you to separate the eggs, and whip the whites separately to make the pancakes lighter and fluffier. I find that this makes the pancakes so tall they don’t cook well – the middle never gets all the way done. So you can whip the egg whites to a froth, but be forewarned.)
- Whisk wet ingredients into dry ingredients until batter has thickened and there are no lumps. (If you’ve actually done the thing where you whip the egg whites, this is when you fold them into the rest of the batter.)
- Use a 0.25c measure to portion batter onto skillet/griddle. Cook pancakes until the tops bubble and bottom is browned. Flip. Cook for a couple minutes longer. Eat immediately.