The original recipe for these pancakes came from hallmarkchannel.com. With a couple of quick substitutions, we turned these into a gluten-free and delicious treat. Quite possibly, these pancakes are the best we've ever made!
Gluten-free pancakes in a jar
Description
The original recipe for these pancakes came from hallmarkchannel.com. With a couple of quick substitutions, we turned these into a gluten-free and delicious treat. Quite possibly, these pancakes are the best we've ever made!
Ingredients
The Mix
The Batter
Instructions
Make the mix
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In a large bowl, whisk together the gluten-free flour, cornmeal, oat flour, sugar, baking powder, baking soda, and salt. Make sure the mix is well-blended. Store the mix in jars or air-tight containers for up to 6 months.
Make the batter
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Whisk together buttermilk, egg, and vanilla in medium bowl.
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Melt the butter and slowly whisk it into the mixture.
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Sprinkle one cup of pancake mix into bowl with wet ingredients and stir to combine. Some lumps are fine.
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Preheat a skillet or griddle over medium heat. When surface is hot, add a small amount of butter to the skillet and swish it around with a silicone brush to coat the entire surface.
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Make each pancake with about 1/4 - 1/3 cup of batter. The pancakes will spread, so be sure to leave plenty of space between them.
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The pancakes are ready to be flipped when the bottoms are golden, bubbles appear in the center, and the edges are a little dry. (About 3 minutes). Flip carefully and cook on the second side for another couple of minutes.
Note
We use a large stainless steel pan to make these pancakes, but we still wind up making them in batches. To keep the first batch warm while the second is cooking, we heat the oven to 250 degrees and put the first batch in, uncovered, on a plate. When the last batch is ready, use oven mitts to take the plate out of the oven.
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