Hey guys! Today we’re doing something majorly simple: pancakes. Yes, everyone loves pancakes, and why not? They’re delicious, and most of us can manage it pretty well by the time we’re tall enough to reach the stovetop. Unfortunately, it’s pretty difficult to get gluten-free pancakes right, because there’s no gluten to hold them together. So here’s my totally bomb recipe for gluten-free pancakes that are sure to impress friends and family, even if they normally think your food is weird. Oh, and bonus recipe below, homemade blueberry syrup!
Pancakes-
Ingredients:
Dry-
¾ c. gluten-free all-purpose flour
½ c. rice flour
2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
¼ tsp. xanthan gum (optional)
Wet-
1 ¼ c. buttermilk
2 tbsp. oil
1 egg
½ tsp. flavored extract (vanilla, almond, orange, etc.)
Directions:
1. Use the muffin method to combine ingredients (mix up the dry team, mix up the wet team, stir the wet into the dry).
2. Stir mixture until just combined. Some lumps are okay. Do not over-mix.
3. Set batter aside about 10 minutes. Get pan or griddle hot over medium heat while batter rests. Grease pan/griddle liberally with oil or butter before dosing pancakes.
4. Use 1/4c.-1/3c. dry measuring cup to dish batter into pan. Pancakes are ready to flip when bubbles around edges have popped and made holes, and top is no longer shiny.
5. Flip pancakes by scooting spatula under edge nearest center of pan, then working spatula edge under pancake toward outside of the pan. Drag overhanging edge of pancake toward center of the pan, then turn wrist to flip pancake. Repeat to flip all pancakes. Don’t lift pancakes to flip; overhanging edges will break off because there’s no gluten.
6. Second side will cook in about half the time as the first side. Serve pancakes hot with blueberry syrup (recipe below), butter, maple syrup, or any other topping.
Blueberry syrup-
Ingredients:
½ c. orange juice
¼ c. sugar
pinch of salt
1-1 ½ c. frozen blueberries
Directions:
1. Combine all ingredients in a small pot over medium-low heat.
2. Bring to simmer, stirring occasionally.
3. Drop heat to low, and continue to reduce, stirring occasionally.
4. Turn burner off once reduced by half. Serve over warm pancakes.
So that’s it. Also, just a heads-up, the first batch of pancakes is usually a throwaway batch. Don’t ask me why, it just seems to always work out that way. Also, don’t try to make giant pancakes. They’ll just fall apart when you try to flip them because there’s no gluten. And I haven’t noticed any difference in pancakes that contain xanthan gum and those that don’t. You can’t add enough xanthan gum to be able to add berries or nuts to the batter, you have to serve extras as a topping. Putting them in the batter creates perfect fault lines for the pancake to fall apart when you try to flip them. Yes, I’ve tried several times.
And just to let everyone know, posts through summer may be sporadic. I’m still working out of the lab on campus, and trying to save up to get my own equipment and software at home, and the lab has weird hours over summer, so I’m probably not going to be able to do weekly posts. I’ll try to stay as active as I can, but at this point I’m just praying for a Mac with Final Cut to fall into my lap, because working part-time isn’t cutting it when it comes to saving up for that stuff.
Anyway, I hope you guys enjoy these pancakes and homemade blueberry syrup! Leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.
Like me on Facebook!
http://www.facebook.com/TheDeglutenizer
Follow me on Twitter!
http://twitter.com/TheDeglutenizer
Follow me on tumblr!
http://thedeglutenizer.tumblr.com
Follow me on Pinterest!
http://www.pinterest.com/thedeglutenizer/
Pancakes-
Ingredients:
Dry-
¾ c. gluten-free all-purpose flour
½ c. rice flour
2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
¼ tsp. xanthan gum (optional)
Wet-
1 ¼ c. buttermilk
2 tbsp. oil
1 egg
½ tsp. flavored extract (vanilla, almond, orange, etc.)
Directions:
1. Use the muffin method to combine ingredients (mix up the dry team, mix up the wet team, stir the wet into the dry).
2. Stir mixture until just combined. Some lumps are okay. Do not over-mix.
3. Set batter aside about 10 minutes. Get pan or griddle hot over medium heat while batter rests. Grease pan/griddle liberally with oil or butter before dosing pancakes.
4. Use 1/4c.-1/3c. dry measuring cup to dish batter into pan. Pancakes are ready to flip when bubbles around edges have popped and made holes, and top is no longer shiny.
5. Flip pancakes by scooting spatula under edge nearest center of pan, then working spatula edge under pancake toward outside of the pan. Drag overhanging edge of pancake toward center of the pan, then turn wrist to flip pancake. Repeat to flip all pancakes. Don’t lift pancakes to flip; overhanging edges will break off because there’s no gluten.
6. Second side will cook in about half the time as the first side. Serve pancakes hot with blueberry syrup (recipe below), butter, maple syrup, or any other topping.
Blueberry syrup-
Ingredients:
½ c. orange juice
¼ c. sugar
pinch of salt
1-1 ½ c. frozen blueberries
Directions:
1. Combine all ingredients in a small pot over medium-low heat.
2. Bring to simmer, stirring occasionally.
3. Drop heat to low, and continue to reduce, stirring occasionally.
4. Turn burner off once reduced by half. Serve over warm pancakes.
So that’s it. Also, just a heads-up, the first batch of pancakes is usually a throwaway batch. Don’t ask me why, it just seems to always work out that way. Also, don’t try to make giant pancakes. They’ll just fall apart when you try to flip them because there’s no gluten. And I haven’t noticed any difference in pancakes that contain xanthan gum and those that don’t. You can’t add enough xanthan gum to be able to add berries or nuts to the batter, you have to serve extras as a topping. Putting them in the batter creates perfect fault lines for the pancake to fall apart when you try to flip them. Yes, I’ve tried several times.
And just to let everyone know, posts through summer may be sporadic. I’m still working out of the lab on campus, and trying to save up to get my own equipment and software at home, and the lab has weird hours over summer, so I’m probably not going to be able to do weekly posts. I’ll try to stay as active as I can, but at this point I’m just praying for a Mac with Final Cut to fall into my lap, because working part-time isn’t cutting it when it comes to saving up for that stuff.
Anyway, I hope you guys enjoy these pancakes and homemade blueberry syrup! Leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.
Like me on Facebook!
http://www.facebook.com/TheDeglutenizer
Follow me on Twitter!
http://twitter.com/TheDeglutenizer
Follow me on tumblr!
http://thedeglutenizer.tumblr.com
Follow me on Pinterest!
http://www.pinterest.com/thedeglutenizer/
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