I should really be doing homework right now, but I was hungry, so I decided to make pancakes.
These pancakes are sooooo fluffy, tasty, and they hold together well. You will thank me for this recipe, I know it.
Ingredients:
- 1 1/2 cups Jules Gluten Free All-Purpose Flour
- 1-2 Tbs. oat flour
- 1 Tbs. granulated cane sugar
- 1 1/2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs (or egg substitute)
- 3 Tbs. canola oil
- 1 1/2 (+/-) cups milk (dairy or non-dairy)
- high heat oil for the pan
- berries, chocolate chips, chopped nuts, etc., if
desired
Directions:
In a medium bowl, whisk together the
dry ingredients and set aside. In another larger bowl, combine all the
liquid ingredients, using only 1 1/4 cups of milk at first. Gradually
whisk the dry ingredients into the liquid ingredient bowl until well integrated
and only a few lumps remain. Add more milk as needed to thin the batter
to the point that it is easily spooned onto the skillet, but is not watery at
all. You should be able to put a dollop of batter onto the hot oil and
spread the batter out with the back of a spoon to form a circle without the
batter being too thick or too runny.
Pour enough oil into a large skillet
or griddle to have a thin covering over the entire surface. Heat
the skillet or griddle to medium-high.
Spoon batter onto skillet and spread
the batter with the back of a large spoon. Leave space between each
pancake so that you can use a spatula to flip each one easily. If
desired, place berries, chocolate chips, etc. onto the uncooked side of
the pancakes.
Cook until bubbles begin to form in
the batter, then gently flip, continuing to cook until light brown on the
bottom with slightly crispy edges. Serve warm with maple syrup, or layer
with pieces of wax paper between the pancakes, and seal in a zip-top bag once
cooled; refrigerate or freeze and reheat for later serving.
Serves 4.
(original recipe here)
