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Sunday Morning Pancakes




Source of Recipe


the Oregonian-Published March 8, 2011


Recipe Introduction


Makes 8 large or 16 small pancakes
My search for the perfect Sunday morning pancakes has been a lesson in patience more than anything. I have to say the waiting has paid off tremendously, as these babies are the ideal version of the weekend morning staple. They rise up and hold their height with a soft, fluffy texture, and their flavor is phenomenal. This recipe is also versatile: You can add fresh fruit, such as 1/2 cup of blueberries or bananas, and a few dashes of cinnamon or 1/2 cup chocolate chips. Add ground spice directly to the batter and whisk to incorporate. When adding fresh fruit or chocolate, simply sprinkle some on top of each pancake before you flip it. Editor's note: We tested this recipe with Bob's Red Mill gluten-free products, all of which we found at New Seasons Market.



List of Ingredients









1/4 cup plus 2 tablespoons almond flour
1/2 cup millet flour
2 tablespoons sweet rice flour
2 tablespoons granulated sugar
1 teaspoon guar gum
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs, beaten
1 cup buttermilk
2 tablespoons unsalted butter, melted
Safflower oil cooking spray





Recipe



In a large bowl, combine the almond flour, millet flour, rice flour, sugar, guar gum, salt, baking soda and baking powder; stir with a whisk to blend. Add the eggs, buttermilk and melted butter; stir until smooth.

Heat a large skillet or a griddle over medium-low heat. Spray the pan with safflower oil spray. Run your hands under the faucet to wet your fingertips and then shake them over the hot griddle. If the water dances across the pan, the heat is just right to begin making your pancakes. For each large pancake, pour 1/4 cup batter into the pan; for small pancakes, use 2 tablespoons batter. Cook until bubbles form on the top of each pancake; turn and cook until golden brown on the bottom. Transfer to a baking sheet and keep warm in a 200-degree oven while cooking the remaining batter. To save time, mix all the dry ingredients in advance and keep in an airtight container in a cool, dry place for up to three months.