Score: 2
Traditional Pancakes
These are yummy!
By valeriefender
2010-01-20 12:06:42
I used this recipe before going gluten-free and still use it with gluten-free flour blends. It is out of the good old fashioned Betty Crocker Cookbook. It's so easy to convert to gluten-free. Any gluten-free blend seems to work well, even ones that don't contain xanthan or guar gum.
| Prep time | |
| Cooking time | |
| Servings | 9 4-inch pancakes |
Ingredients
1 egg (your favorite egg substitute will work)
1 cup gluten free flour blend
3/4 cup milk (any dairy free milk will also work)
1 tablespoon sugar
2 tablespoons shortening, melted, or vegetable oil
3 teaspoons baking powder
1/2 teaspoon salt
Instructions
Beat eggs until fluffy, beat in remaining ingredients just smooth. For thinner pacakes stir in additional 1/4 cup milk. Grease heated griddle if necessary. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
| Category | Breakfast Dish |
| Cuisine | North American |
| Diet Choices | Gluten-free, dairy-free, egg-free |
| Tags | breakfast dairy-free egg-free Gluten-free flour gluten-free flour blend pancakes |
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Jan. 22, 2010
Reply to This PostValerie these do look very good. They make me want some by just looking the picture.
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Jan. 22, 2010
Reply to This PostThank you! They are YUMMY! :-)
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Jan. 26, 2010
Reply to This Postoh yum! i love pancake recipes. thanks for sharing
