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Pancake Batter
The best I have personally made YET!
By admin
2009-09-30 00:32:56
I have tried and tried to come up with my own pancake batter recipe that produces a pancake with a wheat like texture after it is cooked. And I am always trying to avoid the grainy texture you can get when cooking gluten free. Well, I finally hit the jack pot! After countless cracks at it!! You can add berries to this batter or chocolate chips even! And the best thing......when you pour syrup on these pancakes they don't disintegrate! Very cool, and made a very happy bunch of kiddo's at my breakfast table!
| Prep time | 5 min. |
| Cooking time | approx. 4 min. |
| Servings | Depends on pancake size. |
Ingredients
1 c. brown rice flour
1/2 c. sorgum flour
1/2 c. potato starch
1/2 c. potato flour
1 c. sugar
3 Tbsp. GF baking powder
1 tsp. salt
4 c. milk
2 eggs
Instructions
Combine dry ingredients in stand mixer bowl. Turn on medium speed and slowly add the milk. After the milk has been mixed in well, add the eggs and mix at that speed until they are completely mixed in….about 20 seconds. Then I kick up the speed on my mixer for about 30 seconds to get a very thorough mix on it all. I ladle the batter onto my hot griddle, set at med/high heat, in approx. 1/3 to 1/2 c. increments. I prefer to add berries to the top of the pancakes at this stage, right after ladling batter onto griddle. It prevents the juice from the berries from watering down the batter. Flip them over after approx. 1-2 minutes on one side, or until you see they are done enough to flip. We eat these with butter and maple syrup, or with butter and powdered sugar sprinkled on them if they have berries in them. And for a real treat, we have them topped with a tasty home made berry syrup or apple or pear butter! Very tasty indeed! Enjoy! I know we finally are!
| Category | Breakfast Dish |
| Cuisine | North American |
| Diet Choices | |
| Tags | berries pancakes syrup |
