Saturday, May 29, 2010
Gluten Free Pancakes
As promised this is the second recipe in a small series on gluten free pancakes. Last time in this blog we visited Buckwheat Pancakes and I am saving my favorite (buttermilk pancakes) for last. Tonight we had regular pancakes. These light and fluffy gems are a real treat for the newly gluten free.
I cannot taste or feel the difference between these and regular pancakes. Gluten Free is the WAY to BE!
I decided to include some more video demonstrations in this particular blog, showing the consistency of the batter and then the cooking.
1 cup sweet rice flour
1/2 cup quinoa flour
1/4 cup tapioca flour
1/4 cup millet flour
1/4 cup potato starch
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon pure vanilla extract
1/4 cup vegetable oil
2 tablespoons honey
1 cup milk
1 cup water
Begin by whisking together thoroughly all the dry ingredients. Add the wet ingredients and whisk until smooth. (see the video below)
After batter is whisked together thoroughly and pan is heated (hot enough that water droplets sizzle and vanish almost instantly). Use a ladle to pour batter into the pan and make them circular. (as seen in the video below).
Flip over when bubbles are popping up through the top of the pancake. (see video below)
These were, to quote Shawn "You're best pancakes yet." . I wouldn't go that far, remember I am saving my favorite for the next in the pancake series. These were delicious and tasted like, well, pancakes.
This is a great recipe to use for a generic but flavorful pancake batter that you can mix in some fun things. Blueberries, chocolate chips, bananas,.... the list is endless.