Gluten Free Pancakes
Although we were taught that a “standard recipe” has ingredients mentioned in weight, I have always been comfortable measuring ingredients in volume rather than weighing them. There are conversions available online, right? Then why buy a gadget? Somehow my kitchen morals are continuously evolving like Pokemons and with gluten free cooking and baking I had to revise and reverse my decision and eventually bought a digital kitchen scale for two simple reasons;-
#1 ) Gluten free stuff is relatively more expensive and flours involved are all different in weight and volume and I don’t want to waste them.
#2 ) My 12 year old has developed keen interest in baking and she finds conversion annoying.
*Pst* #2 is the real reason I bought a scale.
This recipe is adapted from gluten free on a shoestring and has three different flours which are measured in weight. There is xanthan gum to help the pancakes retain their shape and to keep them soft and there is buttermilk instead of milk which makes them light and airy. No need for boxed gluten free pancakes mix anymore…these light and fluffy pancakes can be made under thirty minutes.
Depending on the size, this recipe will yield around 10-12 pancakes. Time for action…
Gluten Free Pancakes
These light and fluffy gluten free pancakes will make your breakfast and bruch more enjoyable.
- 115 gm white rice flour
- 40 gm potato stach/flour
- 21 gm tapioca stach/flour
- 1/4 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp caster sugar
- 2 eggs, lightly beaten
- 3/4 cup buttermilk (or add 1 tsp lemon juice to 3/4 cup milk)
- 2 tbsp melted and cooled butter
- 2 tsp vanilla extract/essence
In a mixing bowl combine rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, salt and sugar. Whisk together.
In a small bowl whisk together eggs, buttermilk, melted butter and vanilla extract/essence.
Add the liquid mixture to dry ingredients in a thin steady stream and whisk well to form thick and smooth batter.
Heat and lightly grease a pancake griddle or frying pan. Pour about 1/4 cup of batter straight down (do not swirl it) for each pancake. Batter will be thick enough to form a circle on its own so don't try to spread it. If you prefer thicker pancakes, wait about 45 seconds and pour some extra batter right in the middle of the pancakes.
Let cook for about two minutes, there will be bubbles on the surface. Carefully flip with a spatula and let the other side cook for further two minutes.
Stack and serve with butter and maple syrup or pancake syrup or honey or jam. Whipped cream would be good too.