Recipe for Perfect Pancakes
Try this recipe for gluten-free perfect pancakes for your next weekend breakfast or brunch. You can throw a handful of fresh blueberries or mini chocolate chips into the batter while mixing to sweeten your cakes. Or add the mix-ins to individual pancakes in the pan, and you can make multiple variations from a single batch.
Note: Leftover pancakes save well in the refrigerator or freezer. After they cool, layer the pancakes with plastic wrap and seal them in a plastic bag. Reheat them in the microwave or toaster oven when you’re ready to enjoy the leftovers.
Preparation time: 5 minutes
Cooking time: 15 minutes
Yield: 5 servings (2 pancakes each)
1-1/4 cups gluten-free all-purpose flour
1/2 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, beaten
2 tablespoons melted butter or vegetable oil
1 cup milk
1/2 teaspoon vanilla extract
Butter for serving
Maple syrup for serving
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In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
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Add the eggs, butter or oil, milk, and vanilla to the flour mixture. Stir to thoroughly combine the batter.
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Spray a flat pan or griddle with nonstick cooking spray and heat the pan over medium to medium-high heat.
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For each pancake, ladle 1/4 cup batter onto the hot pan. When the pancakes begin to puff, form small bubbles, and become lightly browned on the edges (after about a minute), flip the pancakes over with a spatula and cook the other side.
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Serve the pancakes with butter and a touch of maple syrup.
Make your own pancake mix by measuring and mixing the dry ingredients (Step 1) and storing them in a plastic bag. Be sure to write the rest of the ingredients and directions on the bag.
Per serving: Calories 206 (From Fat 83); Fat 9g (Saturated 5g); Cholesterol 93mg; Sodium 368mg; Carbohydrate 26g (Dietary Fiber 3g); Protein 7g.
