Email to Cat      

Gluten-Free Pancakes or Waffles

Source of Recipe

From "The King Arthur Flour Baker's Companion"


Recipe Introduction

An easy route to pancakes and waffles for all! Designed to yield the same wonderful texture and flavor as conventional recipes, this one relies on gluten-free all-purpose flour to make buttery, fluffy pancakes or crisp, golden waffles. If you like extra-fluffy pancakes, allow the batter to rest for 15 minutes at room temperature before cooking.

List of Ingredients

2 large eggs
4 tablespoons butter, melted, or vegetable oil (add 2 additional tablespoons butter or oil to make waffles)
2 cups milk
1 teaspoon vanilla extract
2â…“ cups gluten-free all-purpose flour
¼ cup buttermilk powder (optionaal)
2 tablespoons sugar
1½ teaspoons baking powder
¾ teaspoon salt
¾ teaspoon xanthan gum


Recipe

Whisk together the eggs, melted butter or oil, milk, and vanilla. In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.

To make the pancakes:
Preheat the griddle to medium (350° F), greasing it lightly. Scoop the batter by ¼ cupfuls onto the griddle. Cook pancakes for 1 to 2 minutes, until the tops lose their shine and bottoms are golden brown. Flip and cook for 1 to 2 minutes on the other side. Serve hot, with butter and syrup.

To make the waffles:
Prepare the batter as directed, adding the extra fat; this will help make the waffles crisp. To cook, follow the directions that come with your waffle iron.



Makes 16 (4-inch) pancakes or 10 full-size waffles