The Gluten-Free Homemaker

 
Gluten-Free pancakes have not impressed me a great deal.  The first pancake recipe I posted was okay, but far from great.  The buckwheat pancakes were really good, but not quite a traditional pancake. This recipe is the closest I’ve gotten to what I remember pancakes being, but honestly, I hardly remember.  Even my family seldom eats wheat based pancakes.  My brother didn’t make any when we gathered at Thanksgiving, which means it’s probably been over a year sincemy family had any.   That means they are not the best ones to ask for a comparison, so I’ll have to ask you.  If you give this recipe a try, let me know what you think.  They sure do look delicious, don’t they?

Gluten-Free Pancakes

Ingredients

• 3/4 c. sorghum flour
• 1/4 c. millet flour
• 1/2 c. potato starch
• 1 Tb. sugar
• 1/2 tsp. salt
• 1 Tb. baking powder
• 2 eggs
• 2 Tb. oil
• 1 c. sour milk (1 Tb. vinegar + enough milk to = 1 c.)

Instructions
In a medium to large bowl, combine the dry ingredients with a whisk.  Add the eggs, oil, and milk.  Let it sit for a minute and thicken while you heat a skillet or griddle.  Put about 1/4 batter onto the hot skillet for each pancake.  Because the batter is thick, you won’t see them bubble on top like you might be used to.  Let them cook a minute or 2, checking the bottom to be sure they don’t burn.  Turn them over and cook about a minute more.

Add your favorite toppings and enjoy!  Makes about 20 pancakes 3 1/2 inches in diameter.

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This post is linked to Let's Do Brunch at My Sweet and Savory.

Labels: breakfast recipes