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!
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!
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.
Whisk together buttermilk, egg, and vanilla in medium bowl.
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.
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.