Fluffy Gluten-Free Pancake Recipe
Gluten-Free Baking and More, Dec 2003.
|Description: ||A pancake breakfast is a great way to greet Christmas morning, or any winter morning. These pancakes are light and fluffy—just as pancakes should be.|
1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup sweet rice flour
2 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk (whole, 2 %, 1 % or skim milk work just fine—it’s up to you!)
2 Tablespoons vegetable oil
||1. In a medium bowl, whisk together all ingredients. You don’t need an electric mixer for this batter. Allow the batter to rest for 2-3 minutes before using. |
2. Oil and heat a flat griddle pan. Pour batter, approximately 1/4 cup, onto griddle. Batter should “sizzle” when it hits the pan. If it does not griddle is not hot enough.
3. Flip pancakes when bubbles appear all over the surface of the batter.
4. Serve at once. With syrup and butter, of course!
||Elizabeth Barbone |