Pancakes

[mlravenwrites]

Quick, easy, and highly customizable! Discussion of alterations below :)

Ingredients

• 1 c gluten free flour*
• 1 egg
• 3/4 c soy milk
• 1 TBspn sugar
• 2 TBspn canola oil/melted butter
• 1 TBspn baking powder*
• 1/2 tsp table salt
• oil or melted butter to grease griddle/pan

Happy Breakfast Week! These pancakes are so good, even Jack (man in my icon) might get out of bed for these ;)

I love pancakes so much, and this recipe is definitely my favorite fast version. I use a version of this when I make veggie-stuffed pancakes, and I've gotten rave reviews from the sibling who hates zucchini (!).

The tip about leaving small lumps in the batter isn't mine, but unfortunately I've since lost the source.

This recipe is easily (and, to be honest, at my house almost always) doubled, tripled, or more.

*Notes on gluten free flour combos:

• My favorite is 1/3c millet flour, 1/3c sorghum flour, 1/3c potato or tapioca starch. The millet gives it a nice nuttiness.
• People looking for a simpler/more classic taste can use 1/3c sorghum flour, 1/3c superfine brown rice flour, 1/3c potato or tapioca starch.
• Almost any combination of flours/starches will work for this, just try to keep the flour-to-starch ratio at 2-to-1. Note: tapioca flour is the same thing as tapioca starch, and should be counted under the starch side of the ratio.

Time:

7ish minutes + cook time (varies based on the size of your griddle/pan).

Tools:

Nice to have a griddle, but totally fine to do it in a pan.

Instructions:

1. Mix together flour(s), sugar, and salt in bowl. Set bowl aside.
2. In larger bowl, whisk together egg, milk, and oil/butter.
3. Add baking powder to wet ingredients and give it a minute or two to puff up.
4. Gently mix in the dry ingredients. Small clumps of flour/dry ingredients are ok, and will actually make your pancakes more fluffy!
5. Heat griddle/pan on medium heat.
6. Lightly grease griddle. Note: if you prefer to use butter for this, you may need a lower temp to avoid burning the butter (pancake outsides cooking faster than insides). I use a mix of butter and oil to deal with this.
7. Once griddle is hot, spoon scant 1/3 cups (or preferred pancake size) onto it.
8. Cook until golden brown on the bottom and until the top of the pancake looks somewhat set. Flip and repeat.
9. Serve with your preferred pancake toppings!

Notes on additions/other substitutions:

• I like a splash of vanilla extract in my batter, probably about a tsp.
• Anything you like to put in pancakes should probably work with this recipe: chocolate chips, chopped nuts, fruit.
• If you're out of baking powder or can't find any that you can eat, you can make baking powder with 1-part baking soda and 2-parts cream of tartar.
• And of course, you can sub out the soy milk for any other milk-type substance, and the oil/butter for any other oil/butter-y type substance.

Comments

[runpunkrun]

Thanks for giving a bunch of different flour options! Now I want pancakes.

[jesse_the_k]

I've added to "Memories" as "master GF pancake"--your recipe writing is A1.