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Diner-Style Pancake Recipe

Elizabeth Barbone
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Diner-Style Gluten-Free Buttermilk Pancakes

This is the recipe I've been making every Sunday since the first of the year. It is based on the buttermilk pancakes served at Robie's Country Store and Deli, in Hooksett, NH.

The pancakes are not only light and fluffy, they are cooked in brown butter. Cooking them in brown butter lends a nice crunchy outside to the pancakes. Sound odd? It isn't! You must try this recipe. The pancakes are unbelievably good!

Dry Ingredients

1 1/2 cups white rice flour

1/2 cup cornstarch

2 Tablespoons granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon xanthan gum

Wet Ingredients

2 cups buttermilk

4 Tablespoons melted butter, plus softened butter for the skillet.

1 teaspoon vanilla extract

2 large eggs

  1. In a medium mixing bowl, whisk together dry ingredients.

  2. Add wet ingredients and stir batter until smooth. (You don't need an electric mixer for this recipe. The batter can be mixed using a wooden spoon--or electric mixer. It is up to you!)

  3. Allow the batter to sit for 5 minutes.

  4. While the batter is resting, heat an 8" nonstick skillet. Melt about 1 tablespoon of butter on the skillet. (This recipe uses way more butter in the skillet than a regular pancake recipe.)

  5. Melt the butter until it is golden brown.

  6. Scoop about 1/2 cup (Did I mention this recipe makes really big pancakes?) of the batter into the pan.

  7. Cook pancakes, flipping once, until golden brown on each side.

  8. Serve at once with syrup. (These pancakes don't require more butter!)

  9. Repeat, using additional butter, until all batter is used.

    Serves Four


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