In case you are looking for more GF recipes: Look at this one!
Here is what I use once a week for making my GF pancakes (Blue Berries optional).
While you are making your batter, you can put your favorite cast iron frying pan on the burner to heat up slowly to about # 5 on the electric stove burner setting. If you put your oil into the pan, you will see if the oil begins to smoke that the pan is getting too hot and you can remove it to cool slightly so you don’t cook the pancakes too quickly and burn them.
I use two bowls:Bowl A – dry ingredients1and 1/4 cups of GF Flour1 tbs. sugar (this is to make the golden brown color in the pancakes, can be omitted)1 tsp. baking powder1/2 tsp. baking soda
1/4 tsp salt
Bowl B – wet ingredients3 eggs – this helps bind the batter since there is no Gluten1 and 1/4 cups of buttermilk3 tbs. olive oil or canola oil
Beat these ingredients together well so that it is a smooth yellow creamy froth.
Combine Bowls A and BBeat together just long enough to mix the ingredients well and get the flour mixed in well.
Don’t beat so long that it beats the bubbles out of the mixture!
If you are making blueberry hotcakes: fold in 1 – 2 cups of room temp. blueberries.
Using a 1/4 cup ladle, put your dollops of batter in the preheated pan and fry per usual.
Makes – 20 – 24 pancakes.Hint – If you don’t want to eat them all, cool in open air for 30 minutes, put into freezer containers in meal sized amounts and freeze. Reheat for 1 minute in the microwave for a great meal the next day!
Caution – GF seems to over-brown easily so don’t let your pan get too hot!
Enjoy with your favorite butter and syrup or jam!
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